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Photo Credit: Elizabeth Newman
Mascarpone Cannoli Cheesecake
25 MINPrep Time
45 MINCook Time
12Servings
(2)
by Giada De Laurentiis
Intermediate
Photo Credit: Elizabeth Newman
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All the flavors of Italian Cannoli in a creamy cheesecake. Mascarpone gives it an incredibly rich, decadent flavor, all while giving it an extra creamy texture as well.
I love to serve up slices of this cheesecake with freshly whipped cream and Amarena cherries. Toasted pistachios would be a great addition as well.
Mascarpone Cannoli Cheesecake
12
Prep Time
25 minutes
45 minutes
Calories
385
Ingredients
- 8 large dry almond-anise biscotti (or your favorite biscotti)
- 4 tablespoons unsalted butter (melted)
- 1/4 teaspoon kosher salt, plus 1/8 teaspoon for the crust
- Two 8-ounce packages cream cheese (at room temperature)
- One 8-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)
Instructions
- This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Turkey Day Feast.
- Special equipment: a 9-inch springform pan
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 12
- per serving
- Calories
- 385
Amount/Serving % Daily Value
- Carbs
- 28 grams
- Protein
- 6 grams
- Fat
- 28 grams
- Saturated Fat
- 16 grams
- Cholestrol
- 110 milligrams
- Sodium
- 240 milligrams
- Fiber
- 1 grams
- Sugar
- 25 grams
- Trans Fat
- 1 grams
Amaretti Del Chiostro Cookie Tin
- Regular Price
- $12.50
- Unit Price
- /per
(1.8 oz)
Amarena Cherries
- Regular Price
- $36.50
- Unit Price
- /per
(21 oz)
Amaretti Del Chiostro Cookie Tin
- Regular Price
- $12.50
- Unit Price
- /per
(1.8 oz)
Amarena Cherries
- Regular Price
- $36.50
- Unit Price
- /per
(21 oz)
8 reviews & comments
-
The Giadzy Kitchen - Jun 05
★★★★★
★★★★★
@Evvie it shouldn’t make a difference :)
-
Evvie Ferrera - Jun 05
★★★★★
★★★★★
I always use x-LG eggs in my baking. Will this make a difference in the cheesecake?
-
Deborah Antonelli - Jan 17
★★★★★
★★★★★
I made the marscpone cannoli cheese cake for Christmas, it was delicious everyone loved it. I made whipped cream and did the whole cake in it and put the Italian cherries and some of the juice. It was a little too sweet and I made my crust a bit too thick next time I know exactly how to make it. Thank you for making it a hit for me
-
James Pagliarulo - Nov 29
★★★★★
★★★★★
Made this tonight for one of our Thanksgiving Day desserts. It looks like it’s going to fantastic, BUT, the recipe calls for baking at 325 for 45 minutes. I checked at 40 minutes, and the filling had not firmed up. I extended baking in 5 minute increments, and it actually took just over an hour to reach the right doneness. Once I pulled it, I checked my oven temp with an oven thermometer just to confirm my temp was accurate. It was spot-on. Just be aware this may take an hour to bake, not 45 minutes.
-
Nancy Byrne - Jun 09
★★★★★
★★★★★
Easy and delicious cheesecake. My. mom is a from NYC and is a cannoli fanatic! She loved this cheesecake! Will definitely make again.
-
Hannah Castillo - Jun 09
★★★★★
★★★★★
A few days ago I tried it, and it was the best recipe ever! (PS: I bought Giada's cherries, they taste better that way)
-
Andrea Ennis - Jun 09
★★★★★
★★★★★
1/8 for crumb, 1/4 for cheese
-
Kim Kelly - Jun 09
★★★★★
★★★★★
The recipe calls for 1/4 teaspoon salt, but says to add salt to crumb layer and cheese mixture. How much salt for each mixture?
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