This cheesecake uses biscotti or cantucci in as the base for the crust and the filling replicates a cannoli filling with hints of chocolate and citrus – so creamy but light tasting too.


  • 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


  • 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, 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.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 295kj
  • Fat Total 21g
  • Saturated Fat 12g
  • Protein 5g
  • Carbohydrate 23g
  • Sugar 17g
  • Sodium 105mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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