{"id":1935465,"date":"2018-01-01T00:00:00","date_gmt":"2018-01-01T06:00:00","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/cannoli-cheesecake\/"},"modified":"2018-01-01T00:00:00","modified_gmt":"2018-01-01T06:00:00","slug":"cannoli-cheesecake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cannoli-cheesecake\/","title":{"rendered":"Cannoli Cheesecake"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Combining two of our favorite desserts, this is a traditional holiday treat in my Italian family. We&#8217;re always certain to pass down the recipe to the next generation.\u2014Marie McConnell, Shelbyville, Illinois<\/p>\n","protected":false},"author":7061,"featured_media":1497709,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306910,305953,304423,304328,304288,305487,304430,303966,304408,304368,306848,304348,304268,324623,306973,303995,304150],"categories-v2":[308500,310461,309438,309906,311660,308821,308988,308984,308481,259620,310796,308830,308495,308813,308745,309603,309000,259483,309177,309971,308539,309434],"coauthors":[],"recommended_recipes":[{"post_title":"Cannoli Cupcakes","post_link":"\/recipes\/cannoli-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps43801_HC1597097D60-2.jpg"},{"post_title":"The Best Cannoli Cake 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Cheesecake","post_link":"\/recipes\/neapolitan-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Neapolitan-Cheesecake_EXPS_CMZ18_7759_D10_31_2b-4.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps40019_HCA1383857D73A.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cannoli-cheesecake\/","name":"Cannoli Cheesecake","datePublished":"2018-01-01","dateModified":"2018-01-01","prepTime":"PT25M","cookTime":"PT01H05M","totalTime":"PT01H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps40019_HCA1383857D73A.jpg","height":300,"width":300},"recipeCategory":["Desserts"],"description":"Combining two of our favorite desserts, this is a traditional holiday treat in my Italian family. We're always certain to pass down the recipe to the next generation.&mdash;Marie McConnell, Shelbyville, Illinois","recipeIngredient":["3 cartons (15 ounces each) ricotta cheese","1-1\/2 cups sugar","1\/2 cup all-purpose flour","3 teaspoons vanilla extract","2 teaspoons grated orange zest","7 large eggs, lightly beaten","1\/3 cup miniature semisweet chocolate chips","1\/4 cup chopped pistachios"],"recipeInstructions":[{"@type":"HowToStep","text":"Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside."},{"@type":"HowToStep","text":"In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange zest. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan."},{"@type":"HowToStep","text":"Bake at 350&deg; for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer."},{"@type":"HowToStep","text":"Refrigerate overnight. Sprinkle with pistachios."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 363 calories","fatContent":"17g fat (9g saturated fat)","cholesterolContent":"169mg cholesterol","sodiumContent":"190mg sodium","carbohydrateContent":"39g carbohydrate (34g sugars","fiberContent":"1g fiber)","proteinContent":"18g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.1666665,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mojomo"},"reviewBody":"CRUST..beause it has flour, it makes it's own crust.  I have seen recipes 1\/2 with crust and 1\/2 without and I think it is because of the flour which make what I would call an Invisible Crust.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"robin"},"reviewBody":"My Italian friend from New York said it tasted like the cannoli she had growing up.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"azbrianhu"},"reviewBody":"i used a smoother ricotta and also i would suggest if using regular ricotta to strain it in cheesecolth overnight.  I also used crushed up cannoli shells for the crust","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"simoniman"},"reviewBody":"Texture was horrible.  was not smooth like a cheesecake should be.  Taste is okay, the orange flavor is too overpowering and does not taste like any Cannoli I have ever tasted.  Won't make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shawnba"},"reviewBody":"Had a dry texture typical of ricotta cheesecakes, but great cannoli flavor.  Next time I will cut back to 1 carton of ricotta and use some mascarpone cheese for more creaminess","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LauraMartin-La Fontsee","givenName":"LauraMartin-La","familyName":"Fontsee"},"reviewBody":"Finally, a authentic recipe. I did use marscapone in place of 2 ricottas, as recommended by my best friends grandma who lives in Amalfi,  here on vacation. Beefed up the pistachios by 1\/2 c, cause were pistachio junkies added a single finger shot of Amaretto(orange zest soaked in it for 1 hour first). Lovely base recipe. Each family has their own slight twist on Cannoli. Yours is Identical to the New York families in little Italy. Splendid. Thank you for sharing Yours!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"40019","romance_copy_dek":"Combining two of our favorite desserts, this is a traditional holiday treat in my Italian family. 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","NoOfRatings":6,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/exps40019_HCA1383857D73A.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/exps40019_HCA1383857D73A.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":8,"RatingCount":6,"RecipeCommentDetails":[{"Comment":"<p>Finally, a authentic recipe. I did use marscapone in place of 2 ricottas, as recommended by my best friends grandma who lives in Amalfi,  here on vacation. Beefed up the pistachios by 1\/2 c, cause were pistachio junkies added a single finger shot of Amaretto(orange zest soaked in it for 1 hour first). Lovely base recipe. Each family has their own slight twist on Cannoli. Yours is Identical to the New York families in little Italy. Splendid. Thank you for sharing Yours!!<\/p>","CommentId":1,"DateRated":"08\/26\/2017 21:03","GUID":"25eb3d0cbc01460895c9536c58dfd898","MemberId":8958710,"Rating":5,"ScreenName":"Laura","SubmittedDate":"08\/26\/2017 21:03"},{"Comment":"<p>Had a dry texture typical of ricotta cheesecakes, but great cannoli flavor.  Next time I will cut back to 1 carton of ricotta and use some mascarpone cheese for more creaminess<\/p>","CommentId":2,"DateRated":"07\/04\/2015 10:04","GUID":"36a645d1b21f4b92ae6f66daed226afe","MemberId":2581969,"Rating":3,"ScreenName":"shawnba","SubmittedDate":"07\/04\/2015 10:04"},{"Comment":"<p>Texture was horrible.  was not smooth like a cheesecake should be.  Taste is okay, the orange flavor is too overpowering and does not taste like any Cannoli I have ever tasted.  Won&#39;t make again.<\/p>","CommentId":3,"DateRated":"","GUID":"7f8daf51dc4c4affa73bc1162dd35072","MemberId":3741303,"Rating":2,"ScreenName":"simoniman","SubmittedDate":"04\/21\/2014 09:40"},{"Comment":"","CommentId":4,"DateRated":"04\/07\/2013 12:03","GUID":"6f0a28463a494235b7134f2dc71bac09","MemberId":6054705,"Rating":0,"ScreenName":"annieharmon@gmail.com","SubmittedDate":"04\/07\/2013 12:03"},{"Comment":"<p>i used a smoother ricotta and also i would suggest if using regular ricotta to strain it in cheesecolth overnight.  I also used crushed up cannoli shells for the crust<\/p>","CommentId":5,"DateRated":"06\/15\/2012 16:59","GUID":"8c0b327376e748e2a23906f588b61a63","MemberId":6740462,"Rating":5,"ScreenName":"azbrianhu","SubmittedDate":"06\/15\/2012 16:59"},{"Comment":"<p>My Italian friend from New York said it tasted like the cannoli she had growing up.<\/p>","CommentId":6,"DateRated":"12\/22\/2011 17:00","GUID":"6d53808c3ffe41f8aae09a319586d677","MemberId":1415883,"Rating":5,"ScreenName":"robin@klein-lee.com","SubmittedDate":"12\/22\/2011 17:00"},{"Comment":"<p>made this cheesecake for thanksgiving(canada)30 people,not 1 person like it the texture and the taste,very disappointed throw the recipe in the garbage.<\/p>","CommentId":7,"DateRated":"10\/10\/2011 12:27","GUID":"d40e474a60d24865a435c7d2b0b0f849","MemberId":4559253,"Rating":0,"ScreenName":"sandracamara","SubmittedDate":"10\/10\/2011 12:27"},{"Comment":"<p>CRUST..beause it has flour, it makes it&#39;s own crust.  I have seen recipes 1\/2 with crust and 1\/2 without and I think it is because of the flour which make what I would call an Invisible Crust.<\/p>","CommentId":8,"DateRated":"05\/17\/2011 11:21","GUID":"B0B5E6D4E79948129F7FD866B216238B","MemberId":4462613,"Rating":5,"ScreenName":"mojomo","SubmittedDate":"05\/17\/2011 11:21"},{"Comment":"<p>I would like to make this recipe, but there is no crust.  How does this work?  I am used to preparing cheesecakes with some sort of crust for the base.  Any input from someone who has made this would be appreciated.<\/p>","CommentId":9,"DateRated":"04\/01\/2011 16:56","GUID":"71bab7441ae746b1905571cb4556475a","MemberId":5796128,"Rating":0,"ScreenName":"mrslj","SubmittedDate":"04\/01\/2011 16:56"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":50832,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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