mascarpone cheesecake

This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert. It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!

Cannoli Cheesecake

¼ cups (302 grams) graham cracker crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

(566 grams) Galbani Ricotta Cheese

oz (339 grams) mascarpone cheese

(207 grams) sugar

tbsp (24 grams) all purpose flour

cinnamon

tbsp vanilla extract

eggs, room temperature

(120 milliliters) heavy whipping cream, cold

tbsp (36 grams) powdered sugar

tbsp (50 grams) Galbani Ricotta Cheese

tsp vanilla extract

Mini chocolate chips

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.
FILLING

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
3. A

d the cinnamon and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. P

ur the cheesecake batter into the crust and spread evenly.
6. P

ace the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. B

ke the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).
8. T

rn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.
9. C

ack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10.

emove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.
11.

hen the cheesecake is cooled and firm, remove it from the springform pan.
12.

o make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13.

pread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.
14.

efrigerate until ready to serve. Cheesecake is best for 3-4 days.

Love this recipe- thank you! Do you have any advice for the cooking time if I were to bake 2 of them at the same time? Thanks

Made this for my son's birthday.  Although a bit timeconsuming, it was such fun to make and the finished product is fabulous!  Looks and tastes so amazing.  The only modification I would make would be to cut the cinnamon in half, just a little too much in this recipe for my taste.  I can't wait to make this again!

Made this cheesecake for Christmas and it was AMAZING I ended up using empty cannoli shells that I put in the food processor until they resembled graham cracker crumbs in place of the graham cracker crumbs but did everything else as written and it was a huge hit. Great texture, lighter than the average cheesecake. I will definitely be making this one again! Thank you for the great recipe! 

I made this this weekend and and it was off the chain amazing!   High praise from everyone!  I did half the cinnamon, but other than that, followed each step strictly...IT WAS AWESOME!  thank you!

I have to say, I’ve never made a real cheesecake in my life and I made this one last Friday and your lemon one for my birthday at the end of April. I was so nervous. I didn’t want it coming out too dry but your instructions are so perfect! I love cooking and experimenting with food but honestly anyone can make these with your directions. I had non-cheesecake fans LOVE the lemon cheesecake and my hubs said the cannoli cheesecake tasted just like his favorite cannoli from Little Italy in NYC. Thank you for for the detail to make even a novice cheesecake baker taste like a pro! 

Lindsay,

This was amazing!!  I really enjoyed making this cheesecake.  This was my first time making a cheesecake and I LOVE cannolis so I wanted to give it a try!   My partner doesn’t like cheesecake but he took a slice to work the next day!  I bookmarked and saved this recipe for next time.  

(I used waffle cones crumble for around the top.  I’m such a texture person.)

I have been looking through your website for other tasty treats!  I can’t wait to make another one. 

This no bake mascarpone cheesecake is the easiest cheesecake you’ll ever make! With a press-in biscotti crust and an almond-scented filling, it’s the perfect dessert for any occasion or holiday. The frozen filling has an ice cream-like texture that slowly softens as you eat it, turning ultra creamy. Take note that this cake needs to freeze for an hour before adding the cherry jam topping, then for another 3 hours to set. However, you can make it completely the day (or several days!) before. Take the mascarpone out of the refrigerator an hour or two before making the cake to come to room temperature, or follow the instructions in the notes below for softening it quickly.

No Bake Mascarpone Cheesecake

almond biscotti (regular

butter, melted

mascarpone cheese,

(1 pint) heavy cream

vanilla extract vanilla paste

almond extract

salt

cherry jam

cherries

Place the biscotti in a food processor or Vitamix and process until finely ground. Add the melted butter and pulse until the mixture is the texture of damp sand. Scrape the crumbs into a 9-inch springform pan and press them into a compact, even layer over the bottom. Freeze the crust while you make the filling.

Make and freeze the crust

In a large bowl, beat the mascarpone and 1/4 cup of the sugar using hand beaters until fully incorporated.

In a separate bowl, combine the heavy cream, the remaining 3 tablespoons sugar, vanilla extract, almond extract and a pinch of salt. Using the same hand beaters (no need to wash them!), beat the mixture to soft peaks (the cream should look billowy and creamy but should hold a soft point - see the video above).

Scrape about one-third of the whipped cream into the mascarpone mixture and beat just until just combined (you don’t want to overwork the mixture). Add another third of the mascarpone and use a rubber spatula to fold the whipped cream into the lightened mascarpone. Add the rest of the whipped cream and fold just until evenly combined (don’t overwork the mixture, otherwise it could turn grainy).

Scrape the filling over the cold crust and spread it in an even layer. Cover the pan and freeze for 1 hour (or up to overnight).

Warm the jam on the stovetop or in the microwave until runny. Let cool slightly. Pour the jam over the top of the cake and spread it in a thin layer. If the cake had only been frozen for 1 hour, freeze it again for at least 3 hours. If the cake was frozen overnight, freeze it again until the jam sets, about 30 minutes.

To serve, remove the cake from the springform ring (if needed, run a thin knife or offset spatula around the edges to loosen). Run a large off-set spatula (or thin knife) under the crust to loosen it from the base, and transfer the cake to a platter or cake stand (or you can serve it right on the springform base!). If the cake was in the freezer overnight, let it sit at room temperature for 10-15 minutes to soften slightly. Cut the cake into wedges and serve.

Make the cheesecake filling and freeze

This Tiramisu Cheesecake is a super easy no-bake recipe and tastes just like tiramisu cake! The combination of espresso, Kahlua and mascarpone cheese is to die for!

Tiramisu Cheesecake

(167 grams) vanilla wafer crumbs

(56 grams) salted butter, melted

tbsp (20 grams) sugar

oz (226 grams) cream cheese, room temperature

oz (452) mascarpone cheese, room temperature

(52 grams) sugar

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

tbsp (45 milliliters) warm water

tbsp (30 milliliters) instant espresso powder

(240 milliliters) Kahlua

ladyfingers

(60 milliliters) Kahlua mixture (remaining from above), cold

tbsp (73 grams) powdered sugar

Cocoa, optional

. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.
FILLING

p id=&#8221;instruction-step-5&#8243;>1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.

. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.

. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.

. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.

. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.

. Spread the mascarpone cheese mixture evenly over the ladyfingers.

. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.

. When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.

. Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.

0. Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.

1. Sprinkle a little cocoa over the top of the cheesecake, if desired.

2. Refrigerate the cheesecake until ready to serve.

I made this for a friend of a friend’s birthday 2 weeks ago. I made homemade lady fingers.  She said it was “the best dessert I’ve ever eaten!”

https://content.jwplatform.com/videos/97WlompA.mp4

This Tiramisu Cheesecake is a super easy, no-bake cheesecake recipe that tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for!

Top 3 mascarpone cheesecake recipes from across the web

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Cannoli Cheesecake

No Bake Mascarpone Cheesecake

Tiramisu Cheesecake

Top 3 mascarpone cheesecake recipes from across the web

The most viewed mascarpone cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannoli Cheesecake

No Bake Mascarpone Cheesecake

Tiramisu Cheesecake

The most viewed mascarpone cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine