Biscotti Ricotta Cheesecake
Biscotti Ricotta Cheesecake
Get this quick and easy cheesecake recipe from Bake With Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 12 - 16 servings
  • Crust:
  • 2½ cups finely crushed Chocolate pistachio cantucci (or other biscotti), pulsed in a food processor (about 8 large cantucci)
  • ½ cup unsalted Butter, melted
  • Filling:
  • 1+½ pounds Ricotta cheese
  • ⅔ cup granulated Sugar
  • 2 large Eggs
  • 2 large Egg yolks
  • 2 teaspoons Vanilla extract
  • 1 teaspoon finely grated Lemon zest
  • 1 teaspoon finely grated Orange zest
  • Pinch ground Nutmeg
  • 3 tablespoons unsalted Butter, melted
  • ¼ cup finely grated Dark chocolate
  1. Preheat the oven to 325 °F and lightly grease a 9-inch springform pan. Place the pan on a baking tray
  2. 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
  3. For the filling, whisk the ricotta by hand to smooth it out, and then whisk in the sugar, eggs, yolks, 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

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