Cannoli Cheesecake

Recipe by Dee Fischer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 40mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375* Coat a 9x3'' springform pan with cooking spray.
  • Bake almonds on an ungreased baking sheet until lightly browned, 2-3 minutes; remove from pan and cool.
  • CRUST: Knead flour into cookie dough until just combined; knead in almonds.
  • Using measuring cup press dough onto bottom of the pan.
  • Bake 10-12 minutes or until browned.
  • Cool on rack and reduce oven temperature.
  • to 325* CHEESECAKE: Meanwhile, line colander with paper towels; place on plate.
  • Place ricotta cheese in colander on towels and dry slightly for 15 minutes.
  • In microwave safe bowl combine raisins and amaretto.
  • Microwave on High for 30-45 seconds until hot; let stand to plump.
  • At medium high speed, beat cream cheese and sugar until light and fluffy, 3-4 minutes.
  • Add eggs and ricotta cheese; beat until blended, 2-3 minutes.
  • Batter will be thin.
  • Add sour cream, flour, vanilla and salt; beat 1 minute.
  • Stir in chips and reserved raisins with amaretto.
  • Pour batter into pan.
  • Bake 1 hour and 15 minutes, or until browned around edge and center jiggles slightly when pan is shaken slightly.
  • Cool completely on rack.
  • Run knife around edge of cake to loosen.
  • Cover;refrigerate 8 hours.
  • TOPPING: At medium-high speed beat cream and sugar until soft peaks form.
  • If desired, transfer 1 cup whipped cream to pasty bag fitted with large rosette tip.
  • Spread cake top with remaining whipped cream.
  • Pipe cream around top edge of cake or mound with spoon.
  • Garnish with chips and almonds if you prefer.
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