Mario Matassa’s recipe for chocolate cheesecake with cantucci and mascarpone makes a rich Italian-style dessert, perfect for Christmas or any special occasion.
There’s something about cheesecake that feels instantly celebratory, and this Italian-inspired version, made with cantucci biscuits, is no exception. Rich, chocolatey and layered with mascarpone cream, it’s a dessert that manages to be both indulgent and surprisingly easy to put together.
Served in individual glasses, it makes a striking finale for Christmas dinner, but it works just as well for birthdays, anniversaries or a weekend treat with friends.
The base uses cantucci, the crisp Tuscan almond biscuits traditionally dipped into a glass of Vin Santo. Said to have been invented in Prato in 1858 by Antonio Mattei, they’re now found in bakeries and supermarkets across Italy, and make a wonderfully crunchy foil for the smooth mascarpone filling. The addition of espresso and chocolate nods to Italy’s long love affair with both, while a scattering of toasted almonds on top ties it all together.
If you happen to be in Tuscany, you could even seek out chocolate from the so-called “chocolate valley” between Prato and Pisa, though good-quality dark chocolate from any source will do nicely. However you serve it, this cheesecake is a reminder that the best desserts are equal parts tradition and pleasure.
Chocolate cheesecake with cantucci biscuits | Cheesecake al cioccolato e biscotti cantucci
This rich and creamy chocolate cheesecake is made with crumbled cantucci biscuits. Perfect for Christmas or any special occasion, it’s indulgence in a glass.
➤ SERVES: 6
➤ PREPARATION: 120 minutes, plus chilling
➤ BAKING: 10 minutes
Ingredients:
- 150g cantucci biscuits
- 250g mascarpone cheese
- 100g icing sugar
- 200g plain chocolate
- 1 tsp instant espresso powder
- 200ml double cream
- 50g toasted flaked almonds
Method:
- Place the biscuits in a food processor and pulse together until a rough crumb is formed. Be careful, because you don’t want too fine a crumb for this. Divide the crumb equally between six serving bowls or glasses.
- In a large bowl, mix together the mascarpone and the icing sugar. Melt half of the chocolate over a double boiler with the instant espresso powder. Remove from the heat and leave to cool. Add to the mascarpone and mix well.
- Whip the double cream, then fold half of it into the mascarpone and chocolate mixture. Spoon the chocolate mixture into the six serving glasses and top with the remaining whipped cream. Place in the fridge for at least 2 hours to chill.
- When you are ready to serve, melt the remaining chocolate, then drizzle this over the chocolate cheesecakes. Top each glass with a few toasted flaked almonds to decorate, and serve immediately.
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Recipe by Mario Matassa