Cannoli Cheesecake Recipe

Ingredients

Syrup:

The ingredients for this cannoli cheesecake recipe include various types of syrup that add to the unique flavor and texture of the dish.

Syrup can be used in a variety of ways within this recipe, serving as an essential component in both the cheesecake batter and the chocolate sauce that’s drizzled on top.

The most commonly used type of syrup is the classic simple syrup which is a mixture of equal parts sugar and water that’s heated until the sugar dissolves.

This provides a versatile base for flavor, allowing various extracts or zests to be added in to give it unique flavor profiles like lemon or almond.

For example, the cheesecake batter incorporates both simple syrup and vanilla extract which combines the sweetness of the sugar with the aromatic taste of the vanilla bean.

In addition to using it as a base for various flavors, simple syrup is also essential in creating the chocolate sauce that’s drizzled on top of the finished cannoli cheesecake.

For this recipe, bittersweet chocolate chips are melted together with heavy cream and simple syrup which produces a rich, velvety texture that complements the crispy shell of the cannoli perfectly.

An alternative type of syrup used in some desserts is honey syrup, made by dissolving honey in hot water to create a thinner consistency than regular honey.

This option is best suited for those looking for a more natural sweetener and can be used as a direct substitute for simple syrup in the cheesecake batter or chocolate sauce.

Lastly, dulce de leche is another type of syrup often used in desserts like this cannoli cheesecake recipe.

This caramel-like syrup adds an intense sweetness to the dish that’s balanced by the contrasting flavors of the citrus zest and creamy cheese mixture.

1 cup granulated sugar

Cannoli Cheesecake is a unique dessert that combines the traditional Sicilian pastry with a creamy cheesecake filling, resulting in a delightful and distinct treat.

In this recipe, 1 cup granulated sugar serves as a crucial ingredient to achieve the perfect balance of sweetness and flavor. Granulated sugar, also known as white sugar, is made from sugarcane or sugar beets through a process called crystallization.

The reason we use granulated sugar in this Cannoli Cheesecake recipe is that it provides an immediate sweetness sensation when consumed. This is due to its fine crystal structure, which dissolves quickly on the tongue and allows for rapid release of sweetness.

When combining 1 cup of granulated sugar with other ingredients like cream cheese, eggs, and vanilla extract in our cheesecake mixture, it helps to create a smooth, creamy texture. The sugar’s high sweetness level also plays an essential role in balancing out the tanginess of the cream cheese and other acidic elements within the filling.

It is worth noting that using granulated sugar instead of brown or turbinado sugar would change the flavor profile significantly. Granulated sugar has a more neutral taste compared to these alternatives, allowing it to blend seamlessly with the other ingredients in our cheesecake mixture without introducing any additional flavors that might be distracting.

When measuring 1 cup of granulated sugar, make sure to use an accurate kitchen scale or dry measuring cups to ensure you don’t over- or under-scoop. Overusing sugar can result in a too-sweet filling and may cause issues when baking the cheesecake. Conversely, using less sugar than recommended might compromise the overall flavor profile.

Furthermore, it is crucial to sift granulated sugar before incorporating it into our cheesecake mixture. Sifting helps remove any lumps or uneven particles that could affect the final texture of our dessert. Simply pass the 1 cup of granulated sugar through a fine-mesh sieve or sifter to achieve a smooth and even consistency.

By carefully selecting and using 1 cup of high-quality granulated sugar, we can create an exceptionally creamy Cannoli Cheesecake with perfectly balanced sweetness levels.

1/2 cup water

The ingredients required for this cannoli cheesecake recipe include:

Main Ingredients:

1 cup graham cracker crumbs

2 pounds cream cheese, softened

3 large eggs

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

1/2 cup water

1/4 cup unsalted butter, melted

Whipped Cream Topping:

8 ounces heavy cream

2 tablespoons granulated sugar

Cannoli Filling:

1 (14 oz) can sweetened condensed milk

8 ounces mascarpone cheese, softened

2 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

The 1/2 cup water is used in the cannoli filling to help dissolve and combine the ingredients.

1 tablespoon lemon juice

The key to making a delicious cannoli cheesecake is using the right ingredients, and one of those essential ingredients is 1 tablespoon of lemon juice.

Lemon juice serves several purposes in this recipe. Firstly, it adds a burst of citrus flavor that complements the sweetness of the cheesecake. Secondly, it helps to balance out the richness of the mascarpone cheese and the chocolate chips, creating a harmonious taste experience for the palate.

When selecting lemon juice, make sure to choose a high-quality product with 100% real lemon juice content. Avoid products that contain preservatives or artificial flavorings, as these can affect the overall taste of the cheesecake.

The acidity in lemon juice also serves another important purpose: it helps to create a smooth and creamy texture in the cheesecake. The acidity reacts with the baking powder and other ingredients to produce a light and fluffy texture that’s perfect for cannoli shells.

Here are some tips for using 1 tablespoon of lemon juice effectively:

• Use freshly squeezed lemon juice whenever possible. This will give your cheesecake the best flavor and aroma.

• If you’re using bottled lemon juice, make sure to check the ingredient label for any added preservatives or flavorings.

• Don’t overdo it with the lemon juice – 1 tablespoon is all you need. Too much acidity can make the cheesecake taste bitter.

In summary, 1 tablespoon of lemon juice is an essential ingredient in our cannoli cheesecake recipe. Its unique combination of flavor and acidity helps to create a delicious and harmonious dessert that’s sure to impress your family and friends.

Crust:

Cannoli shells:

Crusts are an essential component of many Italian pastries, including cannoli. Traditionally, a crust for cannoli consists of fried pastry dough that is crispy on the outside and soft on the inside. The dough is typically made from flour, lard or vegetable shortening, and water, and is rolled out to a thin sheet before being cut into circles or strips to form the shell.

The frying process for crusts involves heating oil in a deep frying pan to around 375°F (190°C). Once the oil has reached the correct temperature, the dough circles are carefully placed into the hot oil and fried until golden brown. This usually takes around 2-3 minutes per side, depending on the thickness of the dough.

Cannoli shells are a type of Italian pastry shell that is typically used for filling with sweetened ricotta cheese, chocolate chips, or other creamy fillings. Unlike traditional crusts, cannoli shells are not fried but instead baked in an oven to create a crispy exterior and a soft interior.

To make cannoli shells, a mixture of flour, confectioners’ sugar, and lard or vegetable shortening is combined and then rolled out into thin sheets using a pasta machine or a rolling pin. The dough is then cut into circles or strips, which are curled into the distinctive shell shape using a cannoli mold.

The shells are baked in a preheated oven at around 375°F (190°C) for about 15-20 minutes, or until they are golden brown and crispy. They can then be filled with sweetened ricotta cheese, chocolate chips, or other creamy fillings to create a delicious Italian dessert.

It’s worth noting that some recipes use both crusts and cannoli shells in the same dessert, such as a cheesecake-stuffed cannoli. In this case, a traditional crust would be used on the bottom of the pan, topped with a layer of cannoli shells and then filled with a creamy cheesecake mixture.

When making cannoli shells from scratch, it’s essential to use high-quality ingredients, such as Italian “00” flour and fresh lard or vegetable shortening. Additionally, it’s crucial to not overwork the dough, as this can lead to tough and brittle shells.

1216 cannoli tubes

The Crust for a delicious Cannoli Cheesecake requires a special touch to give it an authentic Sicilian feel.

To make the crust, you will need 1 1/2 cups of wafers, typically cannoli shells, crushed into fine crumbs. You can use either the store-bought kind or homemade ones, but keep in mind that the latter will give your crust a more delicate texture.

Preheat your oven to 350°F (180°C). In a medium bowl, mix together the crushed cannoli shells, 1/4 cup of granulated sugar, and 6 tablespoons of melted unsalted butter until well combined. You can also add a pinch of salt to balance out the sweetness.

Press the mixture into the bottom of a 9-inch springform pan, making sure to evenly spread it across the entire surface. Bake for about 10-12 minutes or until lightly browned and crispy.

While the crust is baking, prepare the filling ingredients for your Cannoli Cheesecake. This includes ricotta cheese, confectioners’ sugar, vanilla extract, and chocolate chips – all of which will be mixed together to create a creamy and decadent cheesecake filling.

Once the crust has cooled completely, pour in the cheesecake batter, spreading it evenly across the surface. Bake for an additional 50-60 minutes or until the edges are set and the center is slightly jiggly.

Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating it for at least 4 hours or overnight. Once chilled, release the springform pan sides and slice the Cannoli Cheesecake into individual servings. Serve with your favorite toppings or enjoy as is – either way, it’s sure to be a hit!

1 cup allpurpose flour

All-purpose flour serves as the foundation for creating a high-quality crust in desserts such as cannoli cheesecake. It is an essential component, providing structure and texture to the dish. When preparing the crust for this specific recipe, you will need 1 cup of all-purpose flour.

This quantity of flour can be sufficient for producing a delicate yet robust base that complements the creamy cheesecake filling. To incorporate the flour into your crust, you may choose to blend it with other ingredients like granulated sugar, confectioners’ sugar, or even cocoa powder to create a richer flavor profile.

The process of making the crust typically involves combining the flour with additional components such as unsalted butter and eggs. You will need to carefully balance these elements to achieve a harmonious blend that is neither too crumbly nor overly dense.

In addition, using high-quality all-purpose flour can greatly impact the texture and overall appearance of your cannoli cheesecake crust. Opting for a flour with good protein content (usually indicated by labels stating “bread flour” or “all-purpose flour with 12% protein”) will help to create a crust that is both robust and tender.

When measuring out the 1 cup of all-purpose flour, make sure to level it off carefully using a straight edge or knife. This ensures an accurate measurement that will contribute to a successful outcome in your cannoli cheesecake recipe.

1 teaspoon baking powder

The baking powder used in the recipe for Crust: 1 teaspoon of it plays a crucial role in providing structure and texture to the crust. Baking powder, a type of leavening agent, works by releasing gas when it comes into contact with liquid ingredients, causing the mixture to rise. This process is essential for creating a light and airy crust.

When mixed with the other dry ingredients, such as flour, sugar, and melted butter or oil, the baking powder helps to strengthen the gluten network in the dough. This gives the crust its shape and allows it to hold together once baked.

The addition of just one teaspoon of baking powder might seem like a small amount, but it can make a significant difference in the final texture and taste of the crust. It’s essential to use the correct type of baking powder for this recipe, as some types may not provide the same level of leavening.

It’s also worth noting that using too much or too little baking powder can affect the outcome of the dish. If there’s not enough baking powder, the crust might be dense and flat. On the other hand, if there’s too much, it could lead to an unpleasant metallic taste or an overly puffed crust.

When measuring out 1 teaspoon of baking powder, it’s essential to level it off properly to avoid any variations in the amount used. This can be done by using a digital kitchen scale or by scooping the powder into the measuring spoon and leveling it off with a straight edge or knife.

1/4 cup lard or vegetable shortening

Cannoli Cheesecake is a delicious dessert that combines the classic Sicilian treat with the creamy richness of cheesecake. To make it, you will need to create the crust, which serves as the base for this decadent dessert.

To prepare the crust, start by preheating your oven to 350°F (180°C). Next, in a medium bowl, mix together 1 and 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt.

In another bowl, use an electric mixer to cream together the following ingredients:

1/4 cup of lard or vegetable shortening, such as **Crisco**, until it reaches a light and fluffy consistency.

Add 2 tablespoons of butter, softened, to the shortening and mix well. The mixture should be smooth and creamy.

With the mixer still running, slowly add the dry ingredients (flour, sugar, and salt) to the wet ingredients and mix until a dough forms. Be careful not to overmix, as this can result in a tough crust.

Knead the dough on a floured surface for about 5 minutes, until it becomes pliable and easy to work with. Then, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to chill and firm up.

1 egg, lightly beaten

To make the crust for the cannoli cheesecake recipe, you will need to combine **crushed ladyfingers** and melted butter in a bowl.

Mix until the ladyfingers are evenly coated with the melted butter.

Next, add one egg that has been lightly beaten to the bowl.

Continue mixing until the egg is fully incorporated into the ladyfinger mixture.

This will help bind the ingredients together and give the crust a moist texture.

Press the mixture evenly into the bottom of a springform pan to form the crust for your cannoli cheesecake.

Then, refrigerate the pan until the butter has set before filling it with the cheesecake batter and baking as instructed in the recipe.

The finished crust should be crispy on the outside and delicate on the inside, providing a delicious base for the creamy cheesecake filling.

Assembly and Baking

Cheesecake mixture:

Cannoli Cheesecake is a unique dessert that combines the classic Italian pastry with a creamy cheesecake filling.

To make this recipe, you will need to assemble the cannoli shells and baking the cheesecake mixture separately before combining them to create the finished dessert.

Assembly of Cannoli Shells

Cannoli shells are typically made from fried pastry dough, but for this recipe, we’ll use pre-made shells or make our own using a food processor and frying them in hot oil until crispy. If you choose to make your own shells, follow these steps:

• Combine flour, cornstarch, and confectioners’ sugar in a bowl.
• Add vinegar and water to the bowl and mix until a dough forms.
• Knead the dough for about 10 minutes until it becomes smooth and pliable.
• Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
• Cut the dough into 4 equal pieces and roll each piece into a thin sheet using a pasta machine or a rolling pin.
• Fry the sheets of dough in hot oil until crispy, about 2-3 minutes per side. Drain on paper towels and let cool completely.

Baking the Cheesecake Mixture

The cheesecake mixture is made with a combination of cream cheese, sugar, eggs, and vanilla extract. To bake the cheesecake mixture, follow these steps:

1. Preheat your oven to 325°F (165°C).
2. In a large mixing bowl, beat the cream cheese until smooth.
3. Add granulated sugar and beat until combined.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla extract and mix until combined.
6. Pour the cheesecake mixture into a greased springform pan and bake for about 45-50 minutes or until the edges are set and the center is slightly jiggly.

Assembly of Cannoli Cheesecake

Once the cannoli shells are cooled and the cheesecake mixture is baked, it’s time to assemble the Cannoli Cheesecake. Follow these steps:

1. Allow the cheesecake to cool completely in the pan.
2. Cut the cheesecake into small pieces or use a cookie scoop to portion out individual servings.
3. Dip each piece of cheesecake into the melted chocolate, coating it evenly.
4. Pipe a small amount of whipped cream onto top of each piece of cheesecake.
5. Place a cannoli shell on top of each piece of cheesecake and drizzle with chocolate sauce or sprinkle with powdered sugar.

Enjoy your delicious Cannoli Cheesecake!

16 ounces cream cheese, softened

The art of assembly and baking is a delicate dance that requires precision, patience, and a deep understanding of the ingredients and techniques involved. In the case of this Cannoli Cheesecake Recipe, the assembly process is crucial in creating a beautiful and delicious dessert that showcases the perfect combination of creamy cheesecake filling and crispy cannoli shell.

First, preheat your oven to 325°F (165°C) and prepare your springform pan by greasing it with butter or cooking spray. Next, prepare the crust by combining 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 6 tablespoons of melted unsalted butter in a medium bowl until well combined.

Press the crust mixture into the prepared pan and bake for 20-25 minutes or until lightly browned. While the crust is baking, prepare the cheesecake filling by beating 16 ounces of softened cream cheese with an electric mixer until smooth.

Add 1/2 cup of granulated sugar, 4 large eggs, one at a time, beating well after each addition, and 1 teaspoon of vanilla extract to the cream cheese mixture. Mix until well combined and smooth.

Stir in 1 cup of whole milk, 1 cup of heavy cream, and 2 tablespoons of cornstarch until smooth. Beat the mixture for an additional 2-3 minutes or until it becomes light and fluffy.

The cannoli filling can be prepared at this stage as well by combining 8 ounces of mascarpone cheese, 8 ounces of ricotta cheese, 1/4 cup of confectioners’ sugar, and 1 teaspoon of vanilla extract in a medium bowl until smooth. Stir in 12-16 candied fruit peel (such as citron or orange) to create the desired color and flavor.

Once the crust is ready, pour the cheesecake filling over the crust and bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Allow the cheesecake to cool completely in the pan before refrigerating it for at least 4 hours or overnight.

To assemble the Cannoli Cheesecake, slice the cooled cheesecake into desired sizes and place them on a serving plate. Top each slice with a spoonful of cannoli filling and garnish with additional candied fruit peel if desired. This recipe creates 8-10 servings depending on the size of your slices.

1/2 cup granulated sugar

To create a delicious Cannoli Cheesecake, we need to start by understanding the fundamental components of assembly and baking involved in this recipe.

Firstly, let’s break down the ingredients required for our Cannoli Cheesecake:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 4 large eggs, separated
• 2 teaspoons vanilla extract
• 1 cup heavy cream, whipped
• Cannoli shells, for serving (about 12-15)

Now that we have all the necessary ingredients, let’s move on to assembling our Cannoli Cheesecake:

1. Preheat your oven to 325°F (165°C).
2. In a medium bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool completely.

Next, let’s make our cheesecake filling:

1. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until well combined.
2. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

Now that we have our cheesecake filling, let’s assemble our Cannoli Cheesecake:

1. Spread the cooled crust with the cheesecake filling. Smooth the top with an offset spatula or the back of a spoon.
2. Cook the cheesecake in a water bath for about 50-60 minutes, or until it’s just set.
3. Remove the cheesecake from the oven and let it cool completely on a wire rack.

To make our Cannoli Cheesecake even more decadent, we’ll add a whipped cream topping:

1. Beat the heavy cream until stiff peaks form. Add the granulated sugar and vanilla extract, and beat until combined.

To assemble the final dish, slice the cooled cheesecake into wedges and serve with whipped cream on top. Garnish with chocolate chips or chopped nuts if desired.

4 large eggs, separated

In the process of assembling and baking a Cannoli Cheesecake, it’s crucial to first separate the eggs as they play a significant role in achieving the right texture and consistency.

To begin with, crack four large eggs into a bowl and separate the egg whites from the yolk.

Whisk the egg yolks in one bowl until light and fluffy before setting them aside for later use.

Next, whisk the egg whites in another bowl until stiff peaks form. This is essential to incorporate air into the mixture, which will ultimately contribute to the cheesecake’s fluffiness.

The whisked egg whites should be set aside as well to maintain their structure and prevent them from becoming flat.

In a separate mixing bowl, combine the softened cream cheese with granulated sugar. Use an electric mixer on medium speed to beat them until smooth and creamy.

Once combined, add in the melted unsalted butter and mix until fully incorporated into the cream cheese mixture.

Add in one teaspoon of vanilla extract for flavor enhancement, whisking well to ensure even distribution throughout the mixture.

At this stage, it’s necessary to temper the egg yolks before folding them into the cream cheese mixture. To do so, slowly drizzle the room-temperature egg yolks into the cream cheese mixture while continuously beating on low speed.

This careful tempering prevents the egg yolks from scrambling and helps achieve a smooth cheesecake filling.

Next, carefully fold in the whisked egg whites using a rubber spatula until no white streaks are visible. Be gentle to avoid deflating the egg whites.

The combined mixture is now ready for pouring into the prepared springform pan lined with parchment paper or aluminum foil.

Fold the sides of the pan’s liner over the cheesecake batter and gently smooth the top with a spatula, creating an even surface.

Place the cheesecake in the preheated oven and bake at 325°F (165°C) for approximately one hour to an hour twenty minutes. A toothpick inserted into the center of the cheesecake should come out clean or with a few moist crumbs attached, indicating that it is done baking.

Avoid overbaking, as this could result in a dry and cracked surface. Once removed from the oven, allow the cheesecake to cool completely on a wire rack before refrigerating overnight for at least eight hours.

1 teaspoon vanilla extract

To create this unique dessert, we first need to explore the assembly process of the Cannoli Cheesecake recipe.

The assembly begins with a classic cheesecake base, typically consisting of cream cheese, sugar, eggs, and vanilla extract – 1 teaspoon, to be exact – which serves as the foundation for the entire dish.

This creamy mixture is then poured over a pre-baked crust, usually made from crushed cookies or wafers, and baked in the oven until set and lightly golden brown.

Meanwhile, the cannoli filling ingredients are prepared separately. The traditional Sicilian treat consists of sweetened ricotta cheese mixed with chocolate chips and vanilla extract – that same 1 teaspoon used earlier – for added depth of flavor.

This delicate mixture is then piped into pre-fried pastry shells, creating the distinctive shell-and-cream combination that defines cannoli.

The final step in assembling the Cannoli Cheesecake recipe involves carefully placing the filled cannoli tubes onto a serving base or individual plates. This visually stunning presentation showcases the creative fusion of traditional cannoli and classic cheesecake textures and flavors.