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Peppermint Cheesecake Cannoli
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Servings:
12 Cannoli
Author:
Prep Time
45 minutes
Inactive Time:
3 hours, 30 minutes
Total Time
4 hours, 15 minutes
Course:
Dessert
Cuisine:
Italian
Keywords:
Cannoli
Peppermint
candy cane
đ§ Ingredients
16 ounces (454g)
whole milk ricotta cheese
16 ounces (454g)
full-fat cream cheese
room temperature
1/4 cup (57ml)
heavy whipping cream
1 cup (114g)
confectioners' sugar
1 teaspoon
peppermint extract
12
full-size cannoli shells
1 cup
crushed candy canes
12 ounces
dark melting chocolate
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Instructions
1
Line a fine-mesh strainer with cheesecloth and place it over a large bowl,
making sure thereâs at least two-inches of space between the bottom of the
strainer and the bottom of the bowl.Â
2
Scrape the ricotta cheese into the cheesecloth and fold the cheesecloth around
the ricotta. Twist the top of the cheesecloth into makeshift handles and gently
nestle them on top of the cheese ball. Place something heavy, such as a hefty
can, ziplock bag full of pie weights, or ziplock bag filled with rice, on top of
the ricotta and press down gently.Â
3
Place the bowl in the fridge and refrigerate cheese for at least 3 hours, or
overnight, if time permits.Â
4
Remove the bowl from the refrigerator and remove the heavy object pressing down
on the cheese.Â
5
Use the makeshift cheesecloth handles to lift the cheese out of the strainer.
Then gently twist the cheesecloth and softly squeeze to see if any more liquid
will drain out of the cheese. Do this several times to ensure youâve removed as
much liquid as possible. Then use as directed below.Â
6
In the bowl of a food processor, combine the cream cheese, ricotta cheese, and
confectionersâ sugar. Beat until smooth, stopping the processor and scraping the
sides and bottom of the bowl a few times.Â
7
Add in the peppermint extract and pulse for another minute, or until well
combined. Set aside.Â
8
In the bowl of a stand mixer fitted with the whisk attachment, or in a large
bowl using a handheld electric mixer, beat the heavy cream on medium-high speed
until medium-stiff peaks form.
9
Using a rubber spatula, gently fold the whipped cream into the ricotta/cream
cheese mixture, just until combined. Do not over mix here. Chill in the
refrigerator for 30 minutes.Â
10
In the meantime, melt the chocolate according to the package directions. Dip
both ends of each cannoli shell into the melted chocolate, allowing excess
chocolate to drip back into the bowl.Â
11
Dip the end of each cannoli shell into the chopped candy canes. Place the dipped
shells on a parchment-lined baking sheet. Let the chocolate set for at least 20
minutes before filling.
12
When ready to serve, remove the filling from the fridge. Fold in ½ cup of the
chopped candy canes. Then scrape the filling into a large piping bag fitted with
a round open piping tip.Â
13
Pipe the filling into one end of a cannoli shell until it reaches the halfway
point of the shell. Then fill the other end. Be sure to generously fill the
shells so that the filling comes all the way to the end of each cannoli shell.
Repeat with as many cannoli shells as possible.Â
14
Sprinkle with remaining crushed candy canes and serve at once!Â
Ă
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