Mascarpone Cannoli Cheesecake
Ingredients
- 8 largedry almond-anise biscotti
or your favorite biscotti
- 4 tbspunsalted butter
melted
- ¼ tspkosher 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
- ¾ csugar
- 1 tsppure vanilla extract
- 1 tspgrated lemon zest
from 1 lemon
- 3eggs
at room temperature
- ¾ csemisweet mini chocolate chips
- italian cherries in syrup
such as amarena, for serving, optional
Directions
- 1
This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Turkey Day Feast.
- 2
Special equipment: a 9-inch springform pan
- 3
Preheat the oven to 350 degrees F.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
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.
- 9
Top each slice of cheesecake with a spoonful of cherries, if using.
Mascarpone Cannoli Cheesecake
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About this Recipe
Craving the indulgent flavors of a classic cannoli blended with the creamy luxury of cheesecake? This Mascarpone Cannoli Cheesecake delivers on both fronts, offering a truly special dessert that's perfect for any occasion.
Why This Cheesecake Works
The secret to this show-stopping dessert lies in the rich combination of two cheeses: tangy cream cheese for classic cheesecake texture and velvety mascarpone for an unparalleled creaminess. The crust, made from crushed biscotti, provides that signature crunchy texture and aromatic hint of anise (if using almond-anise biscotti), reminiscent of an authentic cannoli shell. It's a delightful nut-free option if you select appropriate biscotti, ensuring everyone can enjoy.
What truly sets this cheesecake apart is its harmonious balance. You'll experience a luscious, dense filling infused with bright lemon zest and warm vanilla extract, studded with delicate semisweet mini chocolate chips. The crunchy, slightly salty biscotti crust perfectly complements the smooth, sweet filling. For an extra touch of elegance and flavor, optional Italian cherries in syrup, like Amarena, add a beautiful tart-sweet counterpoint.
Customization & Variations
This versatile recipe allows for a few simple swaps to suit your pantry or preference. Instead of almond-anise biscotti, feel free to use your favorite biscotti—plain vanilla, chocolate, or even pistachio (if nuts are not a concern) would be delicious. If you don't have Italian cherries, fresh berries or a drizzle of chocolate sauce make excellent garnishes. This recipe is naturally vegetarian.
This elegant Mascarpone Cannoli Cheesecake is ideal for dinner parties, holiday gatherings, or any time you want a truly impressive dessert. Serve it chilled, perhaps with a side of strong coffee or a sweet dessert wine, for a truly memorable experience.