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Biscotti di Cheesecake alla Fragola, dolci e invitanti

Biscotti di Cheesecake alla Fragola

Delightful biscotti filled with creamy cheesecake and fresh strawberry jam, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 85 g cream cheese Adds a creamy texture
  • 15 g sugar
  • 1/2 teaspoon vanilla extract
  • 50 g fresh strawberries, diced Provides a fresh, fruity kick
  • 15 g sugar
  • 1 teaspoon lemon juice Brightens the flavors
For the biscotti dough
  • 115 g butter, softened
  • 90 g sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 130 g all-purpose flour
  • 1/4 teaspoon baking powder
  • Strawberry jam For filling

Method
 

Prepare Cheesecake Filling
  1. Beat the cream cheese with sugar and vanilla extract until smooth. Form small portions on a tray and freeze until firm (1-2 hours).
Make Strawberry Jam
  1. In a saucepan, add the strawberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens like jam. Allow to cool.
Prepare Biscotti Dough
  1. Preheat your oven to 350°F (175°C). Cream together the butter and sugar until fluffy. Add the egg yolk and vanilla extract. Mix in the flour and baking powder. Fold in the cooled strawberry jam.
Form Biscuits
  1. Take a tablespoon of dough, flatten it, insert a frozen cheesecake portion, wrap the dough around it, seal it, and place on a baking sheet.
  2. Bake for 11-12 minutes or until the edges are set. Let cool slightly; the cheesecake center will firm up as they rest.

Notes

Serve family-style with coffee or tea, and consider adding a side of whipped cream. For best freshness, store in an airtight container at room temperature for up to three days.