NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE RECIPE: H…
I make this cannoli cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. —Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
Nutrition Facts : Calories 548 calories, FatContent 36g fat (20g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 292mg sodium, CarbohydrateContent 51g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
CANNOLI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat
Provided by Lulu Grimes
Categories Dessert, Treat
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 17
Steps:
- Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
- Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying. It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
- Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.
- When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
Nutrition Facts : Calories 229 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
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- To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy. Add the orange zest, sift in the icing sugar and cinnamon and mix evenly, then transfer to a piping bag fitted with a star nozzle. Pipe the filling into the cannoli, then dust with icing sugar.
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Total Time 0 minutes
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Calories 350 calories per serving
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Reviews 3.4
Total Time 3 hours
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- Drain ricotta by placing it a fine mesh strainer set over a large bowl. Let drain in refrigerator for at least an hour and up to overnight. In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in plastic wrap and refrigerate at least 1 hour and up to overnight. On a lightly floured surface, divide dough in half. Roll one half out to ⅛” thick. Use a 4” circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles. Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together. In a large pot over medium heat, heat about 2" of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly. When cool enough to handle or using a kitchen towel to hold, gently twist shells off of molds to remove. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips. Working in batches, place molds in basket of air fryer and cook at 350° for 12 minutes, or until golden. When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of molds. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.
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