This Cannoli Cheesecake is made with a combination of ricotta and mascarpone cheese for a cheesecake that tastes just like the vintage Italian dessert. It has a contact of cinnamon and mini chocolate chips for a really delicious treat!
CANNOLI CHEESECAKE
This submit is sponsored via Galbani Italian Cheese, but all evaluations are my own.
Sometimes I suppose I should’ve been born Italian, but sadly I don’t have an Italian heritage at all. My maiden identify is really French and so had been my great-grandparents. However, if there’s a pair muffins I love, it’s cannoli and tiramisu. With cannoli, there’s simply anything concerning the combination of ricotta and mascarpone cheeses that has the greatest taste and such a fun texture. Then with some vanilla, cinnamon and a pair of mini chocolate chips, it’s heaven! Such a subtly awesome flavor.
CANNOLI CHEESECAKE
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This Cannoli Cheesecake is made with a combination of ricotta and mascarpone cheese for a cheesecake that tastes just like the vintage Italian dessert. It has a contact of cinnamon and mini chocolate chips for a really delicious treat!
Author: LindsayPrep Time: 20 minutesCook Time: 1 hour 55 minutesTotal Time: 2 hours 15 minutesYield: 12-14 Slices 1xCategory: DessertMethod: OvenCuisine: American
INGREDIENTS
CRUST
2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) salted butter, melted
3 tbsp (39g) sugar
FILLING
20 ounces (566g) Galbani Ricotta Cheese
12 oz (339g) mascarpone cheese
1 cup (207g) sugar
3 tbsp (24g) all aim flour
1 tsp flooring cinnamon
1 tbsp vanilla extract
4 big eggs, room temperature
WHIPPED CREAM
1/2 cup (120ml) heavy whipping cream, cold
5 tbsp (36g) powdered sugar
3 tbsp (50g) Galbani Ricotta Cheese
1/2 tsp vanilla extract
Mini chocolate chips
INSTRUCTIONS
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper within the backside and grease the sides.
2. Mix collectively the crust meals till properly mixed and press the combination into the backside and up the facets of the springform pan.
3. Bake the crust for 10 minutes, then set apart to cool.
4. Cover the outsides of the pan with aluminum foil to train it for a water bath. Here is a educational on how I arrange a pan for a waterbath. Set ready pan aside.
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