CANNOLI CHEESECAKE
If you love the flavors in a cannoli, you're going to really enjoy this cheesecake recipe. It's creamy and sweet with a soft texture. The cherry and vanilla flavors permeate the cheesecake and you taste them in every bite. Then, there is a pop of chocolate from the mini chocolate chips. This cheesecake is crustless and we really...
Provided by Helen Booth
Categories Other Desserts
Time 1h55m
Number Of Ingredients 12
Steps:
- 1. Mix cream cheese until smooth and creamy.
- 2. Add ricotta cheese and mix until creamy.
- 3. Slowly add your flour, sugar, and salt.
- 4. Add vanilla extract and the eggs, one at a time, until combined.
- 5. Fold in chocolate chips and diced cherries.
- 6. Cut a parchment paper round and place in the bottom of a springform pan. Spray the sides with cooking spray. Pour cheesecake batter into the parchment paper lined pan. Bake at 325 degrees for 60 minutes. Turn off the oven and let the cheesecake sit in the oven for 20 more minutes.
- 7. Remove from the oven and place on a cooling rack. Run a knife around the edges to loosen the cheesecake and cool completely. Cover with plastic wrap and place in the refrigerator until ready to serve.
- 8. For the optional crust, the cookies need to be made into crumbs. Melt the butter and mix the crumbs together. Press into pan and place into the freezer for about 1 hour.
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