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Italian Cheesecake

How much more incredible and indulgent can it get? This Italian cheesecake recipe boasts a biscotti crust, a sweet-and-tangy cherry topping and… homemade espresso truffles? This all-star dessert is going to need its own holiday. We’re sure of it.

cheesecake topped with cherry spread and espresso truffles

  • prep time:

    30min

  • cook time:

    2hr 30min

  • refrigerate time:

    4hr 15min

  • Total Time:

    7hr 15min

  • servings: 8-10

  • recipe category: dessert

  • recipe cuisine: italian

recipe by: DeLallo

Ingredients

Directions

  • To create the truffles, combine heavy cream with half of the espresso powder (1 ½ teaspoons) in a large saucepan over medium heat. Stirring occasionally, warm for 2-3 minutes, or until the mixture bubbles around the edges. Remove from heat.
  • Add chocolate to the pan and stir until melted. Stir in the vanilla. Once combined, transfer the chocolate ganache to a bowl. Cover and refrigerate until firm, approximately 4 hours or up to 1 week.
  • Using a small scoop or melon baller, drop 1-inch balls of chocolate ganache onto a wax-paper-lined baking sheet. Refrigerate 15 minutes until firm.
  • Combine the cocoa and remaining 1 ½ teaspoons of espresso powder in a shallow bowl. Roll the chocolate balls in powder mixture to coat, then transfer to a wax-paper-lined baking sheet and refrigerate.
  • To create the cheesecake, preheat oven to 325F. Wrap the outside of a 9-inch springform pan with foil to prevent water from seeping in while baking.
  • In a food processor, pulse biscotti cookies until they become the texture of fine crumbs. Combine crumbs, sugar and melted butter in a mixing bowl to form crust. Press the crumb mixture into the bottom of the springform pan and up the sides until you run out. Bake the crust for 7-10 minutes or until golden brown. Remove from oven and cool on a wire rack.
  • Meanwhile, with a mixer, cream together ricotta cheese, mascarpone, flour and sugar until very smooth. Add in the eggs, one at a time. Blend well but do not over mix the batter. Stir in the sour cream and vanilla by hand.
  • Pour mixture on top of the cooled crust in the springform pan. Place the pan into a larger rectangular pan filled with about 1 ½ inches of hot water. Make sure the foil is high enough around the springform pan so that no water seeps into it while baking.
  • Bake for 90 minutes. Turn off the oven, but leave the cheesecake inside for another 60 minutes. NOTE: Do not open the oven door.
  • Remove cake from water pan and remove foil from springform pan. Cool on a wire rack for 1 hour. Top evenly with the cherry spread, then arrange the truffles on top. Cover with plastic and chill in the refrigerator overnight.
  • Best served at room temperature.

Italian Cheesecake with Espresso Truffles and Cherry Spread

How much more incredible and indulgent can it get? This Italian cheesecake recipe boasts a biscotti crust, a sweet-and-tangy cherry topping and… homemade espresso truffles? This all-star dessert is going to need its own holiday. We’re sure of it.