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.
Preheat the oven to 325 ?F and lightly grease a 9-inch springform pan. Place the pan on a baking tray.
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.
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 analysis per serving (18 servings)
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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