Tiramisu Cheesecake with Mascarpone Cheese

A splendid, delizioso cheesecake made with ricotta and mascarpone cheeses in a biscotti crumb crust with all the flavors of the classic Italian dessert, Tiramisu.

Recipe Ingredients:

Crust:
1 1/2 cups biscotti cookie crumbs
3 tablespoons unsalted butter, melted
1 teaspoon instant espresso granules

Filling:
3 cups (12 ounces) Wisconsin Ricotta cheese
1 cup (4 ounces) Wisconsin Mascarpone cheese
1 tablespoon instant espresso granules
1 cup granulated sugar
1/4 cup all-purpose flour
4 large eggs
1 tablespoon brandy, optional
1 teaspoon pure vanilla extract
1 1/2 cups mini-chocolate chips

Cocoa powder for dusting
Chocolate-covered coffee beans for garnish

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. For Crust: Combine crumbs, butter and espresso granules; mix well. Press into and up the sides of a 9-inch springform pan; set aside.
3. For Filling: Beat together ricotta cheese, mascarpone cheese, espresso granules, sugar and flour.
4. In another bowl, combine eggs, brandy and vanilla. Add to cheese mixture and blend thoroughly. Fold in chocolate chips.
5. Pour batter into prepared crust and bake at for 1 hour and 15 minutes (top will be slightly loose). Turn off oven and let cake cool in oven for 30 minutes. Remove from oven; cool completely.
6. Refrigerate overnight.
7. Remove sides from springform pan and sprinkle cake with cocoa powder, if desired.
8. Garnish with coffee beans before serving.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.