| Level: | Intermediate |
| Total: | 6 hr 30 min |
| Active: | 40 min |
| Yield: | 12 servings |
Ingredients
- 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
- Italian cherries in syrup, such as Amarena, for serving, optional
Instructions
- 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 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.
- 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 a spoonful of cherries, if using.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 392 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 26 g |
| Protein | 6 g |
| Cholesterol | 110 mg |
| Sodium | 266 mg |
Reviews
Didn’t want taste of anise biscotti so I used chocolate animal crackers with the butter. Needed to bake longer. Out of oven cake was high, however as it sat it sunk to 1 1/2”. Anyone know why?
Have made this twice, family favorite and so easy!!! Today it’s our Christmas dessert.
This was a hit with my 17 year-old who loves cannoli. Easier to make than other cheesecakes. I subbed coconut sugar because it was available.
I made it, I liked it will make it again. Well worth the time.
I made this 2 times and they like the taste put I can not get it out of the springform pan. I have make at least 60 cheesecakes with no problem put these have many cracks and will not come out. I use
water bath on my cheesecakes put not here and I put my crust in freezer put bake this. Need some help
water bath on my cheesecakes put not here and I put my crust in freezer put bake this. Need some help
I was asked to make this for Thanksgiving. The recipe looks wonderfully simple but I am surprised it doesn’t mention a water bath, which I’ve always used when making cheesecake. Just wondering if those who’ve made this used one.
Made this and handed out to some of the bakers at work, a co worker whose father loves making cheesecake because I have never made one. And this recipe made me look legit as a cheesecake wizard. Everyone loved it. I did not buy the Amarena cherries as at my store they are $30 but used the ‘Bada Bing Cherries’ which are from our part of the world, the West Coast and worked out brilliant! This recipe is a keeper especially for those of us who are novice bakers.
I love this recipe. Its easy to make and it tastes amazing. I made for a holiday party and everyone raved about it. I made for Valentine’s and my husband loved it.
This recipe was delicious. I don’t usually look at Giada’s recipes, either too difficult for me or I don’t care for some of the ingredients she uses. This caught my eye because I love cannolis and it really wasn’t difficult. We had it for thanksgiving dessert and possibly for Christmas too.
Thanks Giada!
Thanks Giada!
Definitely disappointed. The crust was way over powering and it really didn’t resemble anything to a cannoli. More of a chocolate chip cheesecake.