Raspberry cheesecake biscotti recipe

Raspberry Cheesecake Biscotti recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the delightful combination of raspberries and creamy cheesecake with this mouthwatering raspberry cheesecake biscotti recipe. These crunchy, twice-baked Italian cookies are infused with a burst of tangy raspberry flavor and swirled with pockets of luscious cheesecake filling. Perfect for a sweet treat or a special occasion, these biscotti are easy to make and even easier to enjoy. Serve them alongside a cup of coffee or tea for a truly decadent experience.

Keywords: raspberry, cheesecake, biscotti, recipe, tangy.

Raspberry cheesecake biscotti recipe details

Raspberry cheesecake biscotti recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

	For the cream cheese filling:
240 g	cream cheese
1 medium	egg
60 g	caster sugar
½ tsp	vanilla extract
	For the biscotti dough:
120 g	unsalted butter, melted
120 ml	vegetable oil
325 g	caster sugar
3 medium	eggs
2 tsp	vanilla extract
¼ tsp	lemon extract
½ tsp	almond extract, optional
150 g	ground almonds
375 g	plain flour
½ tsp	salt
2 ½ tsp	baking powder
250 g	raspberry jam, for filling

Instructions

Makes about 2-3 dozen depending on size. I fyou have a heavy baking sheet, line it with parchment. If you only have light baking sheets, place one inside the other and line to upper one.

Preheat oven to Gas Mark 4, 180°C, 350°F.

To prepare the cheese filling: blend the ingredients in a food processor to make a thick batter. Remove contents and set aside. There is no need to clean the bowl or blade.

To make the dough: add the oil, butter, sugar, eggs and flavourings and blend well. Add the almonds, flour, salt and baking powder to make a thick smooth batter. If the batter is soft, add about a few tbsp more flour at a time until the batter is sufficiently stiff.

Roughly roll out the batter to fit the baking sheet and adjust size with your fingers. Make a trough in the dough by pressing with your palms almost up to the edges – leave a small margin. Pour the cheese mixture into the trough and level out. Top with the jam.

Roll one of the long edges down until it reaches to about the centre. Turn the tray around and do the same for the other long edge, trying to keep the filling inside at all times. Bake for 45-55 minutes until set and it feel dry to the touch. Allow to cool for about 20 minutes.

Cut along the length with a sharp knife, between the two rolled edges. Then cut transversely into about 1-inch, 2.5cm wide slices.

Reduce oven temperature to Gas Mark 3, 170°C, 325°F and bake for another 12-18 minutes until crisp and dry. Allow to cool before serving.

Preparation time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a