Cantucci Cheesecake



  • 40 Ounces Cream Cheese
  • 8 Ounces Granulated Sugar
  • 6 Egg Yolks
  • 3 Tablespoons Almond Extract
  • 2 Lemons—Lemon Zest
  • 1 Pound Cantucci Cookies
  • 2 Cups Sour Crème
  • 3 Ounces Unsalted Butter


  1. Blend Cantucci Cookies in food processor and then sauté with butter over medium heat.
  2. Transfer mix into a cake mold, cover bottom, and bake for 10 minutes at 350 degrees.
  3. In a separate bowl, mix Cream Cheese, Almond Extract, and Sugar, while adding in 2 Egg Yolks at a time.
  4. Add Lemon Zest and Sour Cream and continue mixing for another 3 minutes. Do not over mix.
  5. Transfer mixture into prefixed cake mold and bake for 45 minutes on bain marie. Chill and serve.