biscotti kissed italian mocha cheesecake

Recipe by
Nancy A.
Wyckoff, NJ

I love experimenting with different ingredients to create the perfect cheesecake, and my Biscotti Kissed Italian Mocha Cheesecake, is the perfect combination of sweet and creamy, with a hint of citrus, aromatic with coffee, kissed with a slight crunch of biscotti and the warm spice of cinnamon... the perfect dessert for a perfect Valentine's Day or special occasion to share with loved ones!

prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For biscotti kissed italian mocha cheesecake

  • 1 1/2 c
    crushed almond biscotti crumbs
  • 2 1/2 tsp
    cinnamon sugar biscotti flavored coffee granules
  • 1 tsp
    sugar
  • 1/4 c
    melted butter
  • BISCOTTI CRUST
  • 3 pkg
    8 ounces each, cream cheese, softened at room temperature
  • 1 3/4 c
    sugar
  • 1/4 c
    heavy cream
  • 15 oz
    (1 container) whole milk ricotti cheese
  • 4
    large eggs, lightly beaten
  • 2 tsp
    grated orange zest
  • 2 tsp
    vanilla
  • 4 oz
    mildly sweet chocolate, melted
  • 1/2 c
    medium-strong brewed coffee, cooled
  • CHEESECAKE
  • 1/3 c
    crushed almond biscotti crumbs
  • 1/2 tsp
    cinnamon sugar biscotti flavored coffee granules
  • 1/2 tsp
    sugar
  • TOPPING

How To Make biscotti kissed italian mocha cheesecake

  • 1
    Preheat oven to 350 degrees. Line bottom of a 9 inch spring form pan with parchment paper, and grease paper and up sides of pan.
  • 2
    In a small bowl, combine 1 1/2 cups biscotti crumbs, 2 1/2 teaspoons cinnamon sugar biscotti flavored coffee granules, and 1 teaspoon sugar; stir in melted butter. Pat down into bottom and up sides of prepared pan. Bake for 10 minutes, remove from oven, cool and set aside.
  • 3
    In large bowl of stand mixer, beat until smooth, 3 eight ounce packages of softened cream cheese, 1 3/4 cups sugar, and 1/4 cup heavy cream. Add in ricotta cheese, eggs, orange zest, and vanilla; mix until fluffy. Add in melted chocolate and 1/2 cup cooled brewed coffee; mix until well incorporated.
  • 4
    Pour mixture on top of prepared crust, and bake for approximately 65 minutes, ( oven temperatures may vary) until filling is set.
  • 5
    Remove cheesecake from oven, cool to room temperature, refrigerate at least 2 hours or overnight.
  • 6
    In small bowl, mix together, 1/3 cup crushed biscotti crumbs, 1/2 teaspoon cinnamon sugar biscotti flavored coffee granules, and 1/2 teaspoon sugar.
  • 7
    Remove chilled cheesecake from refrigerator and remove sides from pan; peel off parchment paper from bottom. Place on cake plate or serving platter and sprinkle topping over top of cheesecake and around sides. Serve immediately, and refrigerate leftovers.

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