Best 3 Strawberry Cheesecake Churro Cannolis Recipes
Delight your taste buds with a culinary adventure that harmoniously blends the flavors of luscious strawberries, creamy cheesecake, crispy churros, and delicate cannoli shells. Embark on a journey that starts with the delightful union of strawberries and cheesecake, resulting in a luscious filling that bursts with a delightful tanginess and velvety smoothness. These fillings are then expertly encased within crispy churros, creating a symphony of textures that tantalize the senses. But the journey doesn't end there. These churro creations are then transformed into elegant cannoli, adorned with a sprinkling of powdered sugar, adding a touch of elegance to their rustic charm. Get ready to indulge in a dessert experience that's as visually stunning as it is delectable. This article presents a collection of recipes that will guide you through the process of crafting these delightful Strawberry Cheesecake Churro Cannoli, along with a Strawberry Sauce recipe that adds an extra layer of fruity indulgence.
Let's cook with our recipes!
STRAWBERRY CHEESECAKE
This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.
Provided by Kathy Higgins
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
- Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
- Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
- Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g
CANNOLI
Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Provided by Lydia Nacawa
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 30
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
- Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
- Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
- To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g
STRAWBERRY CHEESECAKE CHURRO CANNOLIS RECIPE
Provided by kdet
Number Of Ingredients 9
Steps:
- Vegetable oil for frying Fold a 10"x10" sheet of aluminum foil in half, and then in half again. Then fold it over on itself in the other direction. Roll the foil into a small pipe/cigar shape, to form a cannoli mold. Repeat six times. Wrap a wonton wrapper around the mold, sealing it with a dab of water. Repeat six times. Heat vegetable oil in a pot over medium heat, until it reaches 325*F. Fry the cannoli shells until golden, about a minute. Allow them to cool, and pull them off the molds. Combine the cinnamon and sugar and roll the shells in them. Repeat, creating another six shells. Mash the strawberries until a puree forms. Add the sugar, vanilla, cream cheese and lemon zest and combine completely. Add in the whipped cream, folding it in gently. Spoon the filling into a piping bag fitted with a star tip, and pipe the filling into the shells.
Tips:
- Use fresh strawberries for the best flavor. If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
- Make sure the cream cheese is softened to room temperature before using. This will help it mix smoothly with the other ingredients.
- Don't overmix the batter. Overmixing can make the churros tough.
- Be careful when frying the churros. The oil should be hot enough to fry the churros quickly, but not so hot that they burn.
- Serve the churros immediately after they are fried. They are best when they are warm and crispy.
Conclusion:
These Strawberry Cheesecake Churro Cannolis are a delicious and unique twist on the classic churro. They are perfect for a party or special occasion, and they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying treat, give these Strawberry Cheesecake Churro Cannolis a try. You won't be disappointed!
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