Nancys Famous Cannoli Cream Cheesecake Recipes

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CANNOLI CHEESECAKE



Cannoli Cheesecake image

Provided by Larry Campbell

Categories     Cake     Mixer     Chocolate     Bake     Ricotta     Orange     Family Reunion     Chill     Potluck     Gourmet

Yield Makes 8 to 12 servings

Number Of Ingredients 15

For crust:
4 (4 3/4-by 2 1/2-inch) graham crackers, crumbled
1/3 cup slivered almonds
3 tablespoons granulated sugar
1/2 stick unsalted butter, melted
For cheesecake:
1 3/4 cups (15 ounces) whole-milk ricotta
1/4 cup granulated sugar
1 tablespoon grated orange zest
1 large egg, separated
1/3 cup candied orange peel, chopped
1/3 cup semisweet chocolate chips, chopped
4 large egg whites
2 teaspoon confectioners sugar
Equipment: a 9-inch springform pan

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side.
  • Pulse graham crackers, almonds, and sugar in a food processor until finely ground, then transfer to a bowl. Stir in butter until combined.
  • Press crumb mixture evenly onto bottom and 1/2 inch up side of pan.
  • Bake crust 8 minutes. Cool to room temperature (still in pan), about 15 minutes. Leave oven on.
  • Make cheesecake:
  • Stir together ricotta, granulated sugar, zest, and egg yolk in a large bowl until combined, then stir in candied orange peel and chocolate chips.
  • Beat egg whites (all 5) and a pinch of salt in another bowl with an electric mixer until they hold soft peaks. Fold into ricotta mixture gently but thoroughly.
  • Pour filling into crust and bake until top is puffed and golden, about 55 minutes to 1 hour.
  • Cool in pan 15 minutes. Run a thin knife around edge to loosen cake, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

NANCY'S FAMOUS CANNOLI CREAM CHEESECAKE



Nancy's Famous Cannoli Cream Cheesecake image

Whoa ... this is a really delicious cheesecake. You'll really notice the ricotta cheese in this one. Cannoli's are one of my favorite desserts at my local Italian restaurant and I loved the flavor the crushed shells added. It's pretty impressive!

Provided by Nancy A.

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 12

1 1/4 c crushed cannoli shells
1 Tbsp unsweetened cocoa powder
1 3/4 c sugar
1/4 c melted butter
3 pkg 8 ounces each, cream cheese, softened at room temperature
1/2 c heavy cream
1 container (15 onces) ricotta cheese
1 large orange, grated (use zest only)
4 large eggs, lightly beaten
2 tsp vanilla
1 1/4 c semi sweet mini chocolate chips
1/4 c sifted powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees. Line the bottom of a 9 inch spring form pan with aluminum foil and spray lightly with baking spray.
  • 2. To make crust: Combine 1 cup crushed cannoli shells (use 6 large or 12 mini's to equal approximately 1 1/4 cups, crushed), 1 tablespoon unsweetened cocoa powder, 1 tablespoon sugar, and 1/4 cup melted butter. Pat into bottom of prepared pan. Set aside.
  • 3. To make filling: In large mixer bowl, using paddle attachment, beat until smooth, 3 packages softened cream cheese, 1 1/2 cups, plus 2 tablespoons sugar, and 1/2 cup heavy cream. Add in eggs, orange zest, vanilla and ricotta. Mix until well incorporated. Fold in chocolate chips. Pour batter over crust in prepared pan, and bake for approximately 60-70 minutes ( oven temperatures may vary), until filling is set.
  • 4. Cool to room temperature, then chill in refrigerator at least 2 hours or overnight.
  • 5. Before serving, remove sides from pan, and peel off aluminum foil from bottom and place cheesecake on serving platter or cake plate, Garnish with remaining 1/4 cup crushed cannoli shells,1/4 cups mini chocolate chips, 1/4 cup sifted powdered sugar, and additional orange zest, if desired. Store in refrigerator.

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