Mascarpone Cannoli Cheesecake
Ingredients
- 8 largedry almond-anise biscotti (or your favorite biscotti)
- 4 tablespoonsunsalted butter (melted)
- ¼ teaspoonkosher salt, plus 1/8 teaspoon for the crust
- two 8-ounce packages cream cheese (at room temperature)
- one 8-ounce container mascarpone cheese (at room temperature)
- ¾ cupsugar
- 1 teaspoonpure vanilla extract
- 1 teaspoongrated lemon zest (from 1 lemon)
- 3eggs (at room temperature)
- ¾ cupsemisweet mini chocolate chips
- italian cherries in syrup (such as amarena, for serving, optional)
Directions
- 1
This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Turkey Day Feast.
- 2
Special equipment: a 9-inch springform pan
- 3
Preheat the oven to 350 degrees F.
- 4
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.
- 5
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 325 degrees F.
- 6
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.
- 7
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.
- 8
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.
- 9
Top each slice of cheesecake with a spoonful of cherries, if using.