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Cheesecake with Baci Crust
Cheesecake with Baci Crust
Cheesecake with Baci Crust

Cheesecake with Baci Crust

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January 11, 2017

With a touch of Colavita Extra Virgin Olive Oil in the batter, alongside a crust made of crushed chocolate chip cookies and melted Baci classic candies, this dessert will steal the show. Garnish with a rich chocolate-olive oil ganache and a generous dollop of whipped cream and slivered Baci candies.

  • Prep: 1 hr
  • Cook: 1 hr
  • Yields: 8 Servings

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For the Crust:

2 ¼ cups crumbled chocolate chip cookies (about 12 medium)

8 Perugina dark chocolate Baci, melted

For the Filling:

4 eggs, separated

3 containers (8 oz each) full fat cream cheese, softened to room temperature

3/4 cup sour cream or yogurt

1 tbsp Colavita Extra Virgin Olive Oil

⅛ tsp salt

1 tsp vanilla extract

For the Topping

1 bar Perugina Bittersweet Chocolate 70%, coarsely chopped

2 tbsp Colavita Extra Virgin Olive Oil

To Garnish

8 Perugina dark chocolate Baci, sliced in half

2 cups whipped cream


1Position a rack in the middle position of the oven. Preheat the oven to 325 degrees F. Generously grease the bottom and sides of a 9-inch springform pan with Colavita Extra Virgin Olive Oil. If you have any doubts at all about the airtightness of your springform pan, wrap several layers of foil around the bottom and up the sides of the pan.

2Make the crust. Melt the Baci candies in the microwave or in the top of a double boiler. Combine in a large bowl with the crumbled cookies. Once cohesive, press the mixture into the bottom of the pan and slightly up the sides. Press it very firmly.

3Make the filling. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until they attain soft peaks. Transfer the egg whites to a different bowl, and switch the stand mixer attachment to the paddle attachment.

4Using the same bowl you mixed the egg whites in (no need to wash in between), mix the egg yolks, cream cheese, sour cream, and olive oil until combined and lump-free. Add the sugar, and beat in until smooth. Stir in the flour and salt, and mix to combine. Stir in the vanilla and mix to combine. The mixture should be thick but very creamy and lump-free.

5Fold in the egg whites, gently mixing until no streaks of white remain.Pour the filling on top of your prepared crust. Give the springform pan a little shimmy to make sure that the filling is evenly distributed.

6Place the springform pan in a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides of the cheesecake batter. Place the entire unit (cheesecake within water bath) into the oven. Bake for 50-60 minutes, or until the cake has only the slightest jiggle in the middle but appears mostly “set”, rotating the pan at the 30 minute mark.

7Remove the cake from the oven, and gently remove the cheesecake from the water bath. Place it on a wire rack, and let the cake cool in the pan until it has reached room temperature (this can take up to 2 hours). Cover with plastic and refrigerate for at least 1 hour before proceeding.

8Make the topping. Melt the coarsely chopped chocolate, either in the microwave or in the top of a double boiler. Once melted, stir in the olive oil; whisk to combine. Let cool until it is thickened but still pourable, and then spread on top of the cheesecake, letting a little bit drizzle over the sides.

9The ganache should “set” rapidly on top of the chilled cheesecake; if it still looks very wet, refrigerate for 5 minutes before proceeding. Garnish with whipped cream and the sliced Baci directly before serving.. Slice into wedges to serve. Store leftovers in the refrigerator for up to 3 days.


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