I absolutely love cannolis. But they are so hard to find near us – good ones anyway! I also have a love for cheesecakes of all kinds so this combination delivers the best of both worlds. You get the crunchy crust, creamy center and amaretto undertones throughout. It really does taste just like a cannoli – only better!
Some of the keys to a successful cheesecake are to have the right pans. In this case, a 9″ springform is perfect for this recipe. The other pan I always use is a waterbath pan. Inside of which is a silicone liner that keeps the water out of your cheesecake pan. The real reason to use a waterbath is to avoid cracking the top of the cake. Though with this recipe it’s not super important as you’ll be frosting over the top anyway.
Another key to great cheesecake is a good manual oven thermometer. You might be surprised how “off” your oven temps actually are and a stand alone thermometer either confirms your settings are true or allow you to adjust to the “real” temperature inside your oven. Patience is another key ingredient in cheesecake because you really need to take your time cooling the cake down – from the open-oven-door step to the rack cooling and refrigeration afterward.
I hope you enjoy this recipe because it really is one of our favorite cheesecake versions!
Equipment
- 9" springform pan
Ingredients
Crust
- 250 grams Biscotti or Matilde cookies - amaretto
- 75 grams unsalted butter
- 1/4 tsp Kosher salt
Filling
- 2 blocks cream cheese - 16 oz, room temp
- 8oz Mascarpone - room temp
- 3/4 cup Sugar
- 2 tsp lemon zest
- 1 tsp Vanilla extract
- 1 tsp Amaretto liqueur
- 3 whole eggs - room temp
- 3/4 cup Semi-sweet mini morsels
Mascarpone frosting
- 8 oz Mascarpone - chilled
- 1.5 cups Confectioners sugar
- 2 tsp Vanilla extract
- 1 tsp Almond extract
- 3/4 cup Heavy whipping cream - chilled
Dark Chocolate ganache
- 6 oz Dark chocolate chips
- 3/4 cup Heavy whipping cream
Instructions
Preheat oven to 350F
Crust
- Place cookies in food processor and reduce to fine crumbles… not dust!
- In medium bowl, add melted butter and salt. Combine well with fork until wet sand like consistency.
- Pour into closed base of springform pan. Using a ringmold, press crust tightly into edges first so you have a uniform layer no more than 1/4". Using something flat, pack bottom so you end up with tight, uniform layers. Bake in oven 10 minutes at 350F then remove to cool. Reduce heat to 325F.
Filling
- Note: always scrape sides of bowl through each step!
- Add cream cheese, mascarpone and sugar to stand mixer bowl. Beat on medium using paddle until smooth and creamy. 2 min. Add salt, zest, extract and liqueur, beat 1 min. On low speed, add one egg at a time, adding the next after each is fully incorporated into the batter.
- Remove mixer bowl, fold in chocolate chips with spatula
- Pour batter into slightly cooled crust. ** If using water bath, place waterproofed cake tin (I like the silicone ones like this) in hot water bath.
- Place in 325F oven for 50-55 minutes, checking that you don't toast the top of the batter. Will still be slightly jiggly in center.
- Turn oven off, prop door open slightly and allow cake to sit in oven for another 45 minutes.
- Remove from oven, let cool further at room temp 30 min. Place in refrigerator for at least 3 hours or overnight before frosting.
Finishing
- Make frosting. In stand mixer with whisk on medium speed add mascarpone and sugar. When creamy, add extracts and combine. Don't overmix at this step! On medium, slowly drizzle cream into mix and keep whipping until medium peaks form. 2-3 min.
- Spread frosting 1/4-1/2" thick on top of chilled cake. Garnish with morsels and crushed pistachios.
Ganache
- Place chips in small glass bowl. Heat cream until barely simmering. Remove from heat and pour over chocolate, covering bowl with plate or lid. Let sit 3-4 minutes. Whisk together until glossy consistency. Allow to cool slightly before serving. I like to use a small squeeze bottle.
