Mascarpone Cannoli Cheesecake
Submitted by: Liz Scarpelli
- 8 large dry almond-anise biscotti, or your favorite biscotti
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- Two 8-ounce packages cream cheese, at room temperature
- One 8-ounce container mascarpone cheese, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest (from 1 lemon)
- 3 eggs, at room temperature
- 3/4 cup semisweet mini chocolate chips
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- In a standing 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.
- 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.
- 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.
- Top each slice of cheesecake with fresh strawberries or any other fruit you prefer.
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