Just when I was wondering what else to do with the biscotti I had baked using Maya’s Decadence Fudge Brownie Premium Mix (see tips), I chanced upon an episode of Anna Olson’s show on the Asian Food Network. Olson, who had demonstrated how to make cantucci (a cousin of the biscotti), suggested using biscotti as cheesecake crust.
What a splendid idea. First, enjoy the biscotti as the twice-baked cookies that they are, then turn the rest of them into a crust for your favorite cheesecake. It’s certainly a welcome change from the usual graham cracker crust. In addition, the nuts in the biscotti add texture and crunch to the cheesecake.
Here’s my DIY recipe for a no-bake cheesecake using biscotti as crust. Thanks to allrecipes.com, where I got the idea for the filling for this delightful no-bake cheesecake.
No-Bake Cheesecake with Biscotti Crust
For the crust:1½ c crushed biscotti
⅓ c + 2 Tbsp melted butter
For the filling:2 8-oz packs cream cheese, softened
2 tsp lemon juice
2 c whipping cream
⅓ c + 2 Tbsp sugar
1 can cherry pie filling and topping
Make the crust:
Combine the biscotti and the sugar until well blended. Press into the bottom of a spring form pan. Chill in the refrigerator for 15 to 20 minutes.
Make the filling:
In an electric mixer, combine the softened cream cheese and lemon juice. Beat until fluffy. Pour in the whipping cream and continue beating until the mixture thickens. Add the sugar and beat until stiff.
Pour into the chilled crust. Chill for about four hours or overnight. Before serving: Place the spring form pan on top of a cake stand or platter. Carefully remove the sides of the spring form pan. Top the cheesecake with the cherry pie filling and topping. Serve well chilled.
For the biscotti recipe, see my Inquirer July 2 DIY column (lifestyle.inquirer.net/365398/brownie-biscotti-from-a-boxed-mix)To crush the biscotti: Place about 10-12 biscotti in a sealable plastic bag and close the bag tightly. Crush the biscotti by passing a heavy rolling pin over them until they become crumbs.
You can also use blueberry or strawberry pie filling and topping. These are available in cans in the baking section of large supermarkets.
You can add more sugar if you want a sweeter cheesecake.