By: Antonella Bonesse, ISDA Contributor
For the crust:
3.5 oz. unsalted butter, melted
3 cups of crushed cookie crumbs, or cannoli shells
1 cup of pistachios
For the filling:
1 1/2 cup of sugar
8 oz. whole milk ricotta cheese
3 8 oz. containers of mascarpone cheese
2 tbsp of all-purpose flour
1 teaspoon pure almond extract
3 large eggs
2 tbsp melted butter
1 cup of mini chocolate chips
1 cup of finely chopped pistachios
For the topping:
4 oz. of melted chocolate
3 tbsp chopped pistachios
Crushed cannoli shells (optional)
1 Cherry (optional)
- Preheat oven to 350°F. Line a 9-inch springform pan with parchment. Crush cookies or cannoli shells in a food processor, add butter and pistachios. Pulse until medium-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.
- Beat mascarpone cheese, ricotta cheese, sugar and flour in bowl with electric mixer on medium until well blended. Add butter, almond extract; mix well. Add eggs 1 at a time, mixing just until blended after each addition. Add chocolate chips and pistachios. Pour over crust.
- Bake for 40 minutes to an 1 hour, then let cool. Then add melted chocolate, and sprinkle the remaining pistachios on top. Also, sprinkle the remaining crushed cannoli shells (optional). Refrigerate 4 hours or more. Before serving sprinkle with confectionery sugar. Top with whipped cream, if desired. Store leftovers in refrigerator, serves 10.