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

Tiramisu Cheesecake with Mascarpone Cheese

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

1. Preheat oven to 350°F (175°C). Combine crumbs, butter and espresso granules; mix well. Press into and up the sides of a 9-inch springform pan; set aside.
2. Beat together ricotta cheese, mascarpone cheese, espresso granules, sugar and flour.
3. In another bowl, combine eggs, brandy and vanilla. . Add to cheese mixture and blend thoroughly. Fold in chocolate chips.
4. 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.
5. Refrigerate overnight.
6. Remove sides from springform pan and sprinkle cake with cocoa powder, if desired.
7. Garnish with coffee beans before serving.

Makes 8 to 12 servings.

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