NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE
I make this cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 548 calories, Fat 36g fat (20g saturated fat), Cholesterol 88mg cholesterol, Sodium 292mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
CANNOLI CAKE
We've made your favorite Italian pastry into a delicious and festive cake! Here's how to take a standard box mix and turn it into an impressive showstopper with homemade frosting and ganache.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bake two 8-inch round cakes according to the package directions. Cool completely. Cut a parchment sheet into four 3-by-12-inch strips and set aside.
- Meanwhile, combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on the lowest speed until the sugar is incorporated into the butter. Add the vanilla, increase speed to medium-high and beat until smooth, about 2 minutes. With the mixer running on medium high, add the milk, 1 tablespoon at a time, until the frosting is smooth and spreadable.
- To make the filling, remove 2 cups of the frosting and place in a medium bowl. Add the cinnamon and mini chocolate chips and stir until combined. Reserve remaining frosting.
- Using a serrated knife, trim the top of each cake to make level and straight. Line the edges of a cake stand with the parchment strips (to keep it clean when you frost and glaze the cake with chocolate). Place one cake in the center of the cake stand. Using a small offset spatula, spread the chocolate filling evenly over the top of the cake. Top with the second cake.
- With a large offset spatula, spread 3/4 cup of the reserved frosting in a thin layer on the top and sides of the cake. This is called a crumb coat. Place the cake in the freezer until the frosting is set, about 30 minutes.
- Once chilled, remove the cake from the freezer and spread with all but 1/2 cup of the remaining frosting. Smooth the sides and top of the cake using the offset spatula or a bench scraper. Return to the freezer for another 30 minutes to set the frosting.
- Meanwhile, make the ganache by placing the semi-sweet chocolate chips in a small heatproof bowl. Heat the cream until hot but not boiling. Pour over the chocolate and let sit for 5 minutes, then stir until smooth and glossy.
- Remove the cake from the freezer and pour the ganache over the top. Use the back of a spoon to completely cover the top, allowing some of the chocolate to spill over the sides in a drip pattern.
- Place the remaining 1/2 cup frosting in a pastry bag fitted with a medium star tip. Pipe rosettes on the chocolate around the top edge of the cake, spacing them about 1/2 inch apart. Place one end of a cannoli on each rosette, so the opposite ends meet in the center of the cake. Remove the parchment strips from beneath the cake and serve.
MARVELOUS CANNOLI CAKE
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It's best when served well chilled.-Antoinette Owens, Ridgefield, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix)., Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting., Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.
Nutrition Facts : Calories 591 calories, Fat 37g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 367mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 1g fiber), Protein 12g protein.
NO-BAKE CANNOLI CAKE
I found this Recipe on the Kraft Site, modified it a bit. If you like oranges go look up the origional. Here is my version.
Provided by Mrs.Khaylis
Categories Dessert
Time 4h15m
Yield 1 cake, 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Beat cheeses, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in the whipped cream.
- SPREAD 2 cups of the cheese/cream mixture onto bottom of 13x9-inch baking pan. Top with layers of 30 of the wafers and half of the remaining cheese/cream mixture; repeat layers of wafers and cheese/cream mixture. Cover.
- REFRIGERATE 4 hours. Top with chocolate curls and piped swirls of whipped cream if you like. Cut dessert into 9 pieces to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 433.4, Fat 36.6, SaturatedFat 22.9, Cholesterol 125.3, Sodium 136.8, Carbohydrate 18.9, Fiber 0.4, Sugar 15, Protein 8.8
NILLA CANNOLI REFRIGERATOR CAKE
I came across this recipe in a recent supermarket cookbook and thought it looked really good. Saving here to make at a future date.
Provided by looneytunesfan
Categories Dessert
Time 4h15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- GRATE the orange peel; set aside. Peel or cut away any remaining white membrane from outside of orange; discard. Separate orange into sections. Cut 3 of the sections into quarters; set aside for later use. Cover and refrigerate remaining orange sections for snacking or other use. Beat cheeses, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add the orange peel and chocolate; mix well. Gently stir in 2 cups of the whipped topping.
- SPREAD 2 cups of the cheese mixture onto bottom of 13x9-inch baking pan. Top with layers of 30 of the wafers and half of the remaining cheese mixture; repeat layers of wafers and cheese mixture. Top with remaining whipped topping; cover.
- REFRIGERATE 4 hours. Top with the quartered orange sections and remaining 5 wafers. Cut dessert into 24 pieces to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 200.2, Fat 11.8, SaturatedFat 6.2, Cholesterol 27.4, Sodium 106.5, Carbohydrate 20.2, Fiber 0.7, Sugar 7.1, Protein 4
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