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Biscotti Ricotta Cheesecake

Prep Time
20 min
Cook Time
1h 15 min
Yields
12 - 16 servings

This cheesecake uses biscotti or cantucci as the base for the crust and the filling replicated a cannoli filling with hints of chocolate and citrus– so creamy, but light-tasting, too.

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ingredients

Crust

2 ½
cups finely crushed chocolate pistachio cantucci (or other biscotti), pulsed in a food processor (about 8 large cantucci)
½
cup unsalted butter, melted

Filling

1 ½
lb(s) ricotta cheese
cups granulated sugar
2
large eggs
2
large egg yolks
¼
cup sweet Marsala (optional)
2
tbsp vanilla extract
1
tsp lemon zest, finely grated
1
tsp orange zest, finely grated
Pinch of ground nutmeg
3
tbsp unsalted butter, melted
¼
cup dark chocolate, finely grated
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directions

Step 1

Preheat the oven to 325 °F and lightly grease a 9-inch springform pan. Place the pan on a baking tray.

Step 2

For the crust, combine the crushed cantucci (or biscotti) with the melted butter and press this into the bottom and up the sides of the springform pan, coming almost all the way to the top. Bake for 12 minutes and cool while preparing the filling.

Step 3

Preheat the oven to 325 °F and lightly grease a 9-inch springform pan. Place the pan on a baking tray.

Step 4

For the crust, combine the crushed cantucci (or biscotti) with the melted butter and press this into the bottom and up the sides of the springform pan, coming almost all the way to the top. Bake for 12 minutes and cool while preparing the filling.

Step 5

For the filling, whisk the ricotta by hand to smooth it out, and then whisk in the sugar, eggs, yolks, Marsala (if using) vanilla, lemon & orange zests, nutmeg and then whisk in the melted butter. Stir in the grated chocolate and scrape the filling into the crust (it’s OK if the crust is still warm). Bake the cheesecake for about an hour, until it jiggles just slightly in the centre when the pan is moved. Allow the cheesecake to cool for 90 minutes, then chill for at least 3 hours before serving.

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