lways better!).
Arrange the cannoli shells on a serving tray
ven temperature.
to 325* CHEESECAKE: Meanwhile, line colander with paper
Cheesecake:
Preheat oven to 150c. &
Cheesecake:
Combine 1st 3 ingredients;
advance of making the cannoli shells set the ricotta
east 4 hours-for the best texture. Put the flour, sugar
Beat cream cheese and lemon curd until smooth. Transfer to a piping bag fitted with a large plain tip. Pipe into cannoli shells. Chill until ready to serve.
Dust with powdered sugar to serve.
egrees.
Lightly spray 12 cannoli tubes with spray oil.
u continue to prepare the cheesecake.
Filling preparation:
Prepare Cannoli Pastry Shells; set aside.
few moist crumbs.
Cheesecake Filling:
In a
Combine filling ingredients together with a large wooden spoon (Except the chocolate chips).
After filling is mixed well FOLD in chocolate chips.
Fill cannoli shells with mixture using a wet teaspoon to avoid sticking.
Chill for 1 - 2 hours to allow the filling to absorb the flavors.
Dust with powdered sugar before serving and enjoy.
Enjoyed best while sipping strong, hot coffee or Grand Marnier! :).
Strain ricotta cheese.
once strained, add to a food processor with a sweeping blade.
add sour cream, powder sugar, (cut up) cream cheese, heavy cream, vanilla extract.
blend until combined and texture is of cannoli texture and firmness.
taste and add additional things.
inutes more.
A proper cheesecake sould be golden and set
S DEEP, as cheesecake portion of this recipe tends to puff up
Chocolate Cannoli Shells:
In a medium
he crumbs.
Empty the cheesecake filling into a large mixing
(Will fill 8 large cannoli):
Cream drained ricotta until
n a bowl to make cannoli dough. Wrap in plastic wrap
Crust.
Preheat oven to 350\u00b0F.
Make crust by combining the graham crackers with the butter and 1 tbs sugar.
Stir so that all is coated with butter, but keep it crumbly.
Press the crumbs onto the bottom of an 8 inch pie dish.
Bake for 5 minutes and set aside until you are ready to fill.
Filling.
Mix ricotta cheese, confectioner sugar, milk & pudding mix together with a blender until pudding like. Pour into pie crust and refrigerate for 4 hours.