MASCARPONE CANNOLI CHEESECAKE RECIPE - FOOD NET…
Provided by Giada De Laurentiis
Categories dessert
Total Time 6 hours 30 minutes
Cook Time 40 minutes
Yield 12 servings
Number Of Ingredients 11
Steps:
- 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.
MINI CANNOLI CREAM PASTRY CUPS RECIPE - PILLSBURY.COM
Holy cannoli, these mini dessert cups are cute (if we do say so ourselves). Whip them up fast with a quick filling and Pillsbury pie crust!
Provided by Arlene Cummings
Total Time 45 minutes
Prep Time 20 minutes
Yield 48
Number Of Ingredients 9
Steps:
- In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
- Heat oven to 425°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
- Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
- Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.
Nutrition Facts : Calories 70 , CarbohydrateContent 7 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 50 mg, SugarContent 3 g, TransFatContent 0 g
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MASCARPONE CANNOLI CHEESECAKE RECIPE - FOOD NET…
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Reviews 4
Total Time 6 hours 30 minutes
Category dessert
Reviews 4
Total Time 6 hours 30 minutes
Category dessert
- Top each slice of cheesecake with a spoonful of cherries, if using.
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