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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 4 |
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This cheesecake was very easy to make and if your like me, the more cannolis I could eat, the better..so why not try a cheesecake that taste just like a cannoli. This recipe I obtained from the WOMANS WORLD MAGAZINE (April, 2004) 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) |
Directions:
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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