Chef's Corner, Dining Leonel Villamil Chef's Corner, Dining Leonel Villamil

Cantucci Cheesecake

Cantucci or Biscotti di Prato are crunchy almond cookies from Tuscany. Biscotti literally means twice (bis) cooked (cotti), biscotti is also the generic term for cookies in Italian and perfectly compliments this decliciously creamy cheesecake.

CANTUCCI CHEESECAKE

Ingredients:

  • 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

Directions:

  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.

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