About the Recipe
8 large dry almond biscotti
4 tablespoons unsalted butter (melted)
1/4 teaspoon kosher salt • Two 8-ounce packages cream cheese (always at room temp)
8-ounces Crave Brothers mascarpone cheese (always at room temp)
3/4 cup sugar
1 tsp pure vanilla extract
1/4 tsp salt
1 tsp grated lemon zest (from 1 lemon)
1/2 tsp grated orange zest • 3 eggs (always at room temp)
3/4 cup semisweet mini chocolate chips
Raspberry or cherry compote for serving (whichever you prefer)
Preheat your oven to 350 degrees.
Wrap the outside of a 9-inch springform pan with heavy duty aluminum foil (ensuring the water bath will not be able to penetrate the cheesecake).
Pulse the biscotti in to fine crumbs with your food processor. Drizzle in the butter, add the salt, and pulse until the mixture has the texture of wet sand.
Press into the bottom of a 9-inch springform pan. • Bake for 8 minutes, until the crust smells toasted and begins to brown. Set aside to cool while you begin making the filling. Reduce the oven temperature to 325 degrees following the crust baking.
With your stand mixer (ideally, fitted with the paddle attachment), beat the cream cheese, mascarpone and sugar on medium-high speed until light and flu"y, about 3 minutes.
Scrape down the sides of the bowl occasionally with a rubber scraper.
Next, add the salt, vanilla and lemon and orange zest; beat on medium speed until combined. Add your eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl and begin folding in the semisweet chocolate chips.
Pour the cream cheese mixture over the crust and be sure to spread it out evenly. Place the springform pan in a larger pan.
Carefully pour very hot water (as hot as your tap will go) into the larger pan, ensuring the water goes half way up the springform pan. Bake the cheesecake for 1 hour and 5 minutes, OR until the center of the cheesecake moves just slightly.
Remove your cheesecake from the water bath and allow the cheesecake to cool on a wire rack for 1 hour.
Cover with plastic wrap and refrigerate for at least four hours or overnight. Run a knife around the edge of the pan before releasing the collar.
To serve, top each slice of cheesecake with a spoonful of raspberry or cherry compote (or fresh raspberries or cherries).