I enjoy good food and cheesecake has always been my one of my favorite desserts. I am also diabetic so I like to create recipes that don’t raise my glucose levels. This recipe was enjoyed by everyone in our family.
1/2 cup Softened Unsalted Butter
1/4 cup Coconut Flour
1/2 cup Almond Flour
Pre-heat oven to 400 degrees. Combined ingredients until crumbly. Press into the bottom of a greased Spring Form Pan. Bake for 8 minutes.
1 T Vanilla
2 T Coconut Sugar
21 oz Cream Cheese
16 oz Mascarpone Cheese
In a mixture, dissolve coconut sugar in vanilla. Add 8 oz of cream cheese to the sugar mixture at a time and cream until smooth. Add in mascarpone cheese and cream until smooth. Add one egg at a time until smooth. Bake for 15 minutes at 400 degrees. Reduce heat to 300 degrees and bake for 40 minutes at 300 degrees. Allow to complete cool. Refrigerate for 2 or more hours before serving.
We served it with melted dark chocolate and whipping cream.
I love a good cheese ball for an appetizer. This is one of my favorites, but I think it’s because it is my own creation. 😉 Serve with your favorite cracker or as a spread on your favorite meat sandwich.
8 oz Mascarpone Cheese
8 oz Cream Cheese
1 -2 tooth picks of doTerra Dill Essential Oil
1-2 tooth picks of doTerra Basil Essential Oil
pinch of Salt
1/2 tsp Minced Garlic
2 tsp Chopped Green Onion
4 Slices Deli Ham Chopped (I love using Black Forest)
Mix mascarpone cheese and cream cheese until smooth. Add essential oil and salt. Fold in remaining ingredients. Form into a ball and cover with plastic wrap. Refrigerate for 12 – 24 hours before serving.
This is a fun party snack. We like to eat it with vanilla wafers, graham crackers, and ginger snaps.
8 oz Mascarpone Cheese
8 oz Cream Cheese
1 T Honey
20-25 drops doTerra Wild Orange Essential Oil
6 oz Mini Chocolate Chips
Mix mascarpone cheese, cream cheese, and honey until smooth. Add in wild orange essential oil. Fold in chocolate chips. Form into a ball and cover with plastic wrap. Refrigerate for 12 – 24 hours before serving.
I have loved Cannoli’s from the first time I tasted them. While I love pistachios I prefer my Cannoli’s with a smooth filling and chocolate drizzled on top. A few years ago I got a crazy idea to make homemade cannoli’s after watching how on Food network. I bought cannoli forms and all of the ingredients to make them from a Homemade Cannoli recipe from Foodnetwork. Well, favor good but not quite what I was looking for. I ended up with very few shells to fill with the cream and the cream was not the texture I was looking for from the Italian Market that we enjoy. So I played around with the recipe and came up with AMAZING Filling which I have used with premade cannoli shells that I purchase for the Italian Market. Sadly the Italian Market went out of business so I was back to the drawing board with the shells. Check out my attempt at an alternative Choffy Lace Cannoli Tarts shells in a feature blog.
1/4 cup cornstarch
3/4 cup sugar
1 cup heavy whipping cream
1/2 tsp dehydrated orange peels
1 cup mascarpone cheese
2 cup part skim ricotta cheese
1 tsp vanilla
In a heavy sauce pan combined cornstarch and sugar and whisk together. Stir in whipping cream and orange peels. Cook over medium heat stirring constantly until it starts to boil approximately 5 minutes. Add in mascarpone cheese and stir until completely smooth. Add in ricotta cheese and stir continually until thick and the whisk leaves tracks as you stir.
Variation Cannoli Pie
2 Frozen Pie Shells
1 1/2 cups heavy whipping cream
12 oz Semi-Sweet Chocolate Chips
1 batch cannoli cream.
Preheat shell according to package directions.
In a heavy sauce pan over medium heat warm combined whipping cream and chocolate chips. Whisk together until smooth. Divide in to each of the pie shells and spread evenly over the bottom and sides. Allow to set completely (approximately 20 minutes). Fill will cannoli cream and refrigerate for 2 to 3 hours before serving.