Best Biscotti Ricotta Cheesecake Recipes | Flavour Network

Ingredients

• 2 ½ cups finely crushed chocolate pistachio cantucci (or other biscotti), pulsed in a food processor (about 8 large cantucci)
• ½ cup unsalted butter, melted
• 1 ½ lb(s) ricotta cheese
• ⅔ cups granulated sugar
• 2 large eggs
• 2 large egg yolks
• ¼ cup sweet Marsala (optional)
• 2 tbsp vanilla extract
• 1 tsp lemon zest, finely grated
• 1 tsp orange zest, finely grated
• Pinch of ground nutmeg
• 3 tbsp unsalted butter, melted
• ¼ cup dark chocolate, finely grated