Biscotti Ricotta Cheesecake (Made by Anna Olson)

Name: Biscotti Ricotta Cheesecake
Prep time: 20 min
Cook time: 75 min
Total time: 75 min
Yield: 12
Cuisine: Canadian
Ingredients: Crust; 2 ½ cups (280 g) finely crushed chocolate pistachio cantucci (or other biscotti), pulsed in a food processor (about 8 large cantucci); ½ cup (120 g) unsalted butter, melted; Filling; 1 ½ lbs (675 g) ricotta cheese; 2/3 cup (135 g) granulated sugar (caster sugar); 2 large eggs; 2 large egg yolks; ¼ cup (60 mL) sweet Marsala (optional); 2 tsp (10 mL) vanilla extract; 1 tsp (5 mL) finely grated lemon zest; 1 tsp (5 mL) finely grated orange zest; pinch ground nutmeg; 3 Tbsp (45 g) unsalted butter, melted; ¼ cup (60 mL) finely grated dark chocolate

by Anna Olson June 24, 2021

written by Anna Olson June 24, 2021

Biscotti Ricotta Cheesecake is on our menu, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the recipe below!

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Biscotti Ricotta Cheesecake

Rating: 4.8/5
( 5 voted )

Serves: 12 Prep Time: 20 Minutes Cooking Time: 75 Minutes 75 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Crust

2 ½ cups (280 g) finely crushed chocolate pistachio cantucci (or other biscotti), pulsed in a food processor (about 8 large cantucci)
½ cup (120 g) unsalted butter, melted

Filling

1 ½ lbs (675 g) ricotta cheese
2/3 cup (135 g) granulated sugar (caster sugar)
2 large eggs
2 large egg yolks
¼ cup (60 mL) sweet Marsala (optional)
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) finely grated orange zest
pinch ground nutmeg
3 Tbsp (45 g) unsalted butter, melted
¼ cup (60 mL) finely grated dark chocolate

Instructions

Preheat the oven to 325 F (160 C) and lightly grease a 9-inch springform pan. Place the pan on a baking tray.
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.
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.

Notes

ESPRESSO CHOCOLATE SAUCE
This chocolate sauce is best served warm or at room temperature.

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Recipe video

Enjoy

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!

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