(WKOW) -- Valentine's Day is a day for love, but also a day to indulge your sweet tooth. Dustin Barman, owner of D-Bar Bakery in Madison demonstrated how to take a unique twist on a classic cheesecake. Check out the recipe for cannoli cheesecake below:
Cannoli Cheesecake Recipe
What you'll need
- 8 large dry almond-anise biscotti, or your favorite biscotti
- 4 tablespoons unsalted butter, melted
- 1/8 teaspoon kosher salt
- Two 8-oz. packages of cream cheese, at room temperature
- One 8 oz. container Crave Brother mascarpone cheese, at room temperature
- 3/4 cup of sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoon grated lemon zest (from 1 lemon)
- 3 eggs at room temperature
- 3/4 cup semisweet mini chocolate chips (additional for topping)
- Raspberries for topping
- 9-in springform pan
- Preheat the oven to 350 degrees F.
- Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of we sand. Press into the bottom of a 9-inch springform pan.
- Bake for 8 minutes, until the crust smells toasted and is beginning to brow. Set aside to cool while you make the filing. Reduce the oven temperature to 325 degrees F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the 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 from the mixer and fold in the chocolate chips.
- Pour the cream cheese mixture over the crust and spread evenly. Bake for 55 minutes, r until the center of the cake still moves just slightly.
- Turn oven off and crack the door slightly to allow the cheesecake to cool for 1 hour. Remove from oven and allow to finish cooling on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.