Dark Chocolate Biscotti Cheesecake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

5 g
163 mg
13 g
8 g
1 g
30 mg

1 cup crushed Biscotti
2 Tbsp water
1¾ cups low-fat cream cheese, softened
¼ cup cane sugar
1 lg egg
½ cup egg whites (approx. 4 egg whites)
¾ cup cocoa powder
1 tsp pure vanilla extract
¾ cup semi-sweet chocolate chips

A graham cracker crust can be used in place of the biscotti crust.
  1. Preheat oven to 325F.
  2. In a small mixing bowl, combine crumbs and water and mix until biscotti is soft. Press 1 cup of the biscotti crumbs into the bottom of a 9-inch spring form pan to form a crust.
  3. In a medium bowl, combine cream cheese and sugar on low speed with a hand held mixer until smooth. Add egg and egg whites and continue to mix on low speed. Add cocoa powder and vanilla extract and mix until smooth.
  4. In a small saucepan, melt chocolate chips and remove from heat. Take one cup of cream cheese mixture and add it to melted chocolate, whisking constantly. Add chocolate mixture into the bowl with remaining cream cheese mixture and mix on low speed until well mixed.
  5. Scrape chocolate cream cheese mixture into prepared biscotti crust. Bake for 25 to 30 minutes, or until center of cheesecake is firm. Cool and cut into 16 servings.
A graham cracker crust can be used in place of the biscotti crust.