Ricotta Cannoli Cheesecake
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
33
Spice
65
Sweetness
57
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Granulated Sugar1 cup
Ricotta3 tbsps
All-Purpose Flour4
Eggs4 tbsps
Orange Zest1 cup
Heavy Cream1.5 cups
Sugar (confectioners')1 cup
MascarponeDirections:
1
For the crust: Preheat the oven to 350 degrees F
2
Grease and line a baking sheet with parchment
3
Place the cannoli shells in a blender or food processor and pulse until crumbly
4
In a bowl, mix the melted butter and granulated sugar with the crumbs and press in the bottom of the prepared baking sheet
5
Bake for 10 minutes
6
Let cool
7
For the filling: Combine the cream cheese and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together
8
Then add the ricotta and mix until well incorporated
9
Add the flour and vanilla seeds and mix
10
Add the eggs, one at a time, until incorporated
11
Add the chocolate pieces and zest and mix until just combined
12
Pour the batter over the baked crust and bake for 30 minutes
13
For the glaze: Combine the granulated sugar and orange juice in a saucepan and simmer over medium-low heat until slightly thickened, 10 to 20 minutes
14
Whip the heavy cream to soft peaks and whisk in the confectioners' sugar
15
Gently fold in the mascarpone and ricotta
16
Slice the cheesecake into pieces of desired size
17
Serve each piece with a drizzle of glaze, a dollop of cream on top and garnish with orange zest
18
This recipe was created by a contestant during a cooking competition
19
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results