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
- 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
- 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.