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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... giadzy.com

Mascarpone Cannoli Cheesecake

Serves 12

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.

Mascarpone Cannoli Cheesecake

Photo of lizzynewm

Recipe by Giada De Laurentiis

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

Mascarpone Cannoli Cheesecake

Mascarpone Cannoli Cheesecake

Serves:
12
Cooking Level:
Prep Time
25 minutes
Cook Time
45 minutes
Inactive Time
5 hours 29 minutes
Total Time
6 hours 39 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Mascarpone Cannoli Cheesecake

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

Mascarpone Cannoli Cheesecake

Mascarpone Cannoli Cheesecake

Serves:
12
Cooking Level:
Prep Time
25 minutes
Cook Time
45 minutes
Inactive Time
5 hours 29 minutes
Total Time
6 hours 39 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free
Vegetarian

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