Cannoli Cheesecake
Total Time: 2 hrs 40 mins
Preparation Time: 40 mins
Cook Time: 2 hrs
Ingredients
- 1/2 cup sliced natural almonds
- 1/3 cup all-purpose flour
- 9 ounces refrigerated sugar cookie dough
- 2 (15 ounce) containers whole milk ricotta cheese
- 1 cup golden raisin
- 1/4 cup amaretto liqueur or 1/4 cup orange juice
- 2 (8 ounce) packages cream cheese, at room temp
- 1 1/4 cups sugar
- 6 eggs
- 3/4 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup miniature semisweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons sugar
- mini chocolate chip (for decorating top) (optional)
- almonds (for decorating top) (optional)
Recipe
- 1 preheat oven to 375* coat a 9x3'' springform pan with cooking spray.
- 2 bake almonds on an ungreased baking sheet until lightly browned, 2-3 minutes; remove from pan and cool.
- 3 crust: knead flour into cookie dough until just combined; knead in almonds.
- 4 using measuring cup press dough onto bottom of the pan.
- 5 bake 10-12 minutes or until browned.
- 6 cool on rack and reduce oven temperature.
- 7 to 325* cheesecake: meanwhile, line colander with paper towels; place on plate.
- 8 place ricotta cheese in colander on towels and dry slightly for 15 minutes.
- 9 in microwave safe bowl combine raisins and amaretto.
- 10 microwave on high for 30-45 seconds until hot; let stand to plump.
- 11 at medium high speed, beat cream cheese and sugar until light and fluffy, 3-4 minutes.
- 12 add eggs and ricotta cheese; beat until blended, 2-3 minutes.
- 13 batter will be thin.
- 14 add sour cream, flour, vanilla and salt; beat 1 minute.
- 15 stir in chips and reserved raisins with amaretto.
- 16 pour batter into pan.
- 17 bake 1 hour and 15 minutes, or until browned around edge and center jiggles slightly when pan is shaken slightly.
- 18 cool completely on rack.
- 19 run knife around edge of cake to loosen.
- 20 cover;refrigerate 8 hours.
- 21 topping: at medium-high speed beat cream and sugar until soft peaks form.
- 22 if desired, transfer 1 cup whipped cream to pasty bag fitted with large rosette tip.
- 23 spread cake top with remaining whipped cream.
- 24 pipe cream around top edge of cake or mound with spoon.
- 25 garnish with chips and almonds if you prefer.
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