Mascarpone Cannoli Cheesecake Recipes

MASCARPONE CANNOLI CHEESECAKE

Steps:

• This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Turkey Day Feast.
• Special equipment: a 9-inch springform pan
• Preheat the oven to 350 degrees F.
• Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.
• Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest, beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.
• Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly.
• Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.
• Top each slice of cheesecake with a spoonful of cherries, if using.

RICOTTA CANNOLI CHEESECAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease and line a baking sheet with parchment.
• Place the cannoli shells in a blender or food processor and pulse until crumbly. In a bowl, mix the melted butter and granulated sugar with the crumbs and press in the bottom of the prepared baking sheet. Bake for 10 minutes. Let cool.
• For the filling: Combine the cream cheese and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together. Then add the ricotta and mix until well incorporated. Add the flour and vanilla seeds and mix. Add the eggs, one at a time, until incorporated. Add the chocolate pieces and zest and mix until just combined. Pour the batter over the baked crust and bake for 30 minutes.
• For the glaze: Combine the granulated sugar and orange juice in a saucepan and simmer over medium-low heat until slightly thickened, 10 to 20 minutes.
• Whip the heavy cream to soft peaks and whisk in the confectioners' sugar. Gently fold in the mascarpone and ricotta.
• Slice the cheesecake into pieces of desired size. Serve each piece with a drizzle of glaze, a dollop of cream on top and garnish with orange zest.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

MASCARPONE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.

CANNOLI CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly grease paper and sides of the pan with cooking spray.
• Stir graham cracker crumbs, melted butter, 3 tablespoons sugar, and 1/4 teaspoon cinnamon together in a medium bowl until well combined. Pour graham cracker crumb mixture into the prepared pan and press firmly into the bottom and sides to create a crust.
• Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove pan from the oven and set aside to cool completely at room temperature, about 30 minutes. Wrap the outsides of the pan tightly with aluminum foil; set aside.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat ricotta, mascarpone, 1 cup sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Add 1 tablespoon vanilla extract, lemon zest, and remaining 1 teaspoon cinnamon and continue beating on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
• Pour batter into the prepared crust. Place the springform pan in a large baking dish and carefully fill baking dish halfway with water.
• Bake in the preheated oven until edges are set and center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off and crack the oven door open slightly to allow cheesecake to cool slowly, about 1 hour. Remove the baking pan from the oven and remove the springform pan from the baking pan; remove aluminum foil.
• Transfer cheesecake to a refrigerator and chill, uncovered, until completely firm, at least 4 hours, or up to 8 hours. When cheesecake is completely chilled, remove from the refrigerator and carefully remove springform pan.
• Beat cream, powdered sugar, and 1/2 teaspoon vanilla extract together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Increase speed to high and continue beating until stiff peaks develop, about 1 minute.
• Spread whipped cream mixture on top of cheesecake using a spatula; sprinkle chocolate chips evenly on top of whipped cream. Slice cheesecake into 12 slices; serve immediately.

NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE

Steps:

• Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.