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“A different cheesecake, but very good! From the Wisconsin Dairy Producers. (I've also used Splenda with great results if you want to cut back on sugar)”
READY IN:
2hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degress F.
  2. Combine biscotti, butter and espresso, mix well.
  3. Press into and up the side of a 9 inch springform pan, set aside.
  4. Beat together Ricotta cheese, Mascarpone cheese, sugar and flour.
  5. Combine eggs, espresso, brandy and vanilla, mix until espresso dissolves.
  6. Add to cheese mixture and blend thoroughly.
  7. Fold in chocolate chips.
  8. Pour batter into prepared crust and bake at 350° F for 1 hour and 15 minutes (top will be slightly loose).
  9. Turn off oven and let cake cool in oven for 30 minutes.
  10. Remove from oven and let cool completely.
  11. Refrigerate overnight.
  12. Remove sides from springform pan and sprinkle cake with cocoa powder (optional) before serving.

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