Mascarpone Cannoli Cheesecake
This amazing dessert is one-part cheesecake and one-part cannoli, absolutly the best of two desserts!
Prep time:
Cook time:
Serving size: 12
Calories per serving: 113
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 113
8 large dry almond-anise biscotti, or your favorite biscotti
4 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
2 ounces packages cream cheese, at room temperature
1 ounce container mascarpone cheese, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest (from 1 lemon)
3 eggs, at room temperature
3/4 cup semisweet mini chocolate chips
Italian cherries in syrup, such as Amarena, for serving, optional
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
