Description
Lemon Cream Cheesecake Cannoli is a delightful dessert that combines the creamy richness of cheesecake with the crispy texture of cannoli shells, all infused with refreshing lemon flavor.
Ingredients
- For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 large egg
- ⅓ cup dry white wine or water, plus more as needed
- 1 teaspoon lemon zest
- Vegetable oil, for frying
- 1 egg white, lightly beaten, for sealing
- For the Lemon Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup whole-milk ricotta cheese, well drained
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream, cold
- For Decoration:
- ½ cup powdered sugar, for dusting
- ¼ cup mini chocolate chips, optional
- Extra lemon zest
- Finely chopped pistachios, optional
Instructions
- Prepare the dough. In a large bowl, whisk together the flour, sugar, and salt. Rub in the softened butter until the mixture resembles coarse crumbs. Add the egg, lemon zest, and wine or water. Mix until a firm dough forms, adding a little more liquid if needed.
- Knead and rest. Knead the dough for 5–7 minutes until smooth. Cover and let it rest at room temperature for 30 minutes.
- Roll and shape the shells. Roll the dough very thin, about ⅛ inch thick. Cut into approximately 4-inch squares or circles. Wrap each piece diagonally around a metal cannoli tube, overlapping the edges. Brush the overlap with egg white and press to seal.
- Fry the shells. Heat vegetable oil in a deep pot to 350°F. Fry the shells in batches for about 1–2 minutes, turning as needed, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Let them cool slightly before carefully removing the metal tubes.
- Make the cheesecake filling. Beat the cream cheese until smooth. Add the drained ricotta, powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy.
- Whip the cream. In a separate bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold it into the lemon cheesecake mixture until light and fluffy.
- Chill the filling. Refrigerate for at least 1 hour to help the filling firm up. Transfer it to a piping bag fitted with a large round tip.
- Fill the cannoli. Pipe the chilled filling into both ends of each completely cooled shell until filled to the center.
- Decorate and serve. Dip the ends in mini chocolate chips or chopped pistachios, if desired. Dust with powdered sugar and finish with a little fresh lemon zest. Serve immediately for the crispiest shells.
Notes
- Drain the ricotta well to avoid a runny filling.
- Use fresh lemon zest for the best flavor.
- Fill the cannoli shortly before serving to keep the shells crisp.
- Store shells and filling separately until ready to serve.
- For convenience, use ready-made cannoli shells.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg