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Valentine’s Day cannoli cheesecake recipe

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(WKOW) -- Valentine's Day is a day for love, but also a day to indulge your sweet tooth. Dustin Barman, owner of D-Bar Bakery in Madison demonstrated how to take a unique twist on a classic cheesecake. Check out the recipe for cannoli cheesecake below:

Cannoli Cheesecake Recipe

What you'll need

  • 8 large dry almond-anise biscotti, or your favorite biscotti
  • 4 tablespoons unsalted butter, melted
  • 1/8 teaspoon kosher salt
  • Two 8-oz. packages of cream cheese, at room temperature
  • One 8 oz. container Crave Brother mascarpone cheese, at room temperature
  • 3/4 cup of sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoon grated lemon zest (from 1 lemon)
  • 3 eggs at room temperature
  • 3/4 cup semisweet mini chocolate chips (additional for topping)
  • Raspberries for topping
  • 9-in springform pan

Directions:

  1. Preheat the oven to 350 degrees F.
  2. 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 we sand. Press into the bottom of a 9-inch springform pan.
  3. Bake for 8 minutes, until the crust smells toasted and is beginning to brow. Set aside to cool while you make the filing. Reduce the oven temperature to 325 degrees F.
  4. 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.
  5. Pour the cream cheese mixture over the crust and spread evenly. Bake for 55 minutes, r until the center of the cake still moves just slightly.
  6. Turn oven off and crack the door slightly to allow the cheesecake to cool for 1 hour. Remove from oven and allow to finish cooling on a wire rack. 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.

Jessica Porter

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