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Mascarpone Cannoli Cheesecake
Servings
12
Prep Time
25 minutes
Cook Time
45 minutes
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
8 comments
@Evvie it shouldn’t make a difference :)
I always use x-LG eggs in my baking. Will this make a difference in the cheesecake?
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
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.
Easy and delicious cheesecake. My. mom is a from NYC and is a cannoli fanatic! She loved this cheesecake! Will definitely make again.
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)
1/8 for crumb, 1/4 for cheese
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?