Mascarpone Cannoli Cheesecake

12 servings

A cheesecake inspired by the popular Italian pastry.



large dry almond-anise biscotti, or your favorite biscotti
tbsp unsalted butter, melted
tsp kosher salt
2 8-oz
packages cream cheese, at room temperature
1 8-oz
container mascarpone cheese, at room temperature
cup sugar
tsp pure vanilla extract
tsp grated lemon zest (from 1 lemon)
eggs, at room temperature
cup semisweet mini chocolate chips
Italian cherries in syrup, such as Amarena, for serving, optional



Special equipment: a 9-inch springform pan

Step 1

Preheat the oven to 350ºF.

Step 2

Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.

Step 3

Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325ºF.

Step 4

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.

Step 5

Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly.

Step 6

Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.

Step 7

Top each slice of cheesecake with a spoonful of cherries, if using.

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