Ingredients
Scale
- 6 ounces almond biscotti (regular or gluten-free) or 1 ½ cups biscotti crumbs
- 4 tablespoons butter, melted
- 8 ounces mascarpone cheese, at room temperature
- ¼ cup plus 3 tablespoons (78 g) granulated sugar, divided
- 2 cups (1 pint) heavy cream
- 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
- ¼ teaspoon almond extract
- Pinch salt
- 1 cup cherry jam
- Fresh cherries or maraschino cherries, for garnish (optional)
Instructions
- Process the biscotti until finely ground and combine with melted butter.
- Press the mixture into a 9-inch springform pan and freeze the crust.
- Beat mascarpone with ¼ cup of sugar until combined.
- Whisk heavy cream with remaining sugar, vanilla, almond extract, and salt until soft peaks form.
- Fold the whipped cream into the mascarpone mixture.
- Spread the filling over the crust and freeze for 1 hour.
- Warm cherry jam until runny, cool slightly, and spread over the cheesecake.
- Freeze again for additional time as needed before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Allow mascarpone to reach room temperature for smooth mixing.
Do not overbeat the whipped cream; soft peaks are perfect.
Cover and store leftovers in the freezer to avoid freezer burn.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 20
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 60