Lemon Biscotti Cheesecake Recipe

Lemon Biscotti Cheesecake Recipe

Ingredients

CRUST:

• 2 finely crushed almond biscotti
• ¼ cup butter, melted

FILLING:

• 1 (8-oz) package of mascarpone cheese
• 1 cup ricotta cheese
• ¾ cup granulated sugar
• 2 teaspoons grated lemon rind
• 3 tablespoons lemon juice
• 3 eggs

TOPPING:

• ¼ cup lemon juice
• 1 teaspoon cornstarch
• 4 egg yolks
• ½ cup granulated sugar
• 1 teaspoon grated lemon rind
• 1 tablespoon butter

Method

1. Preheat oven to 350F
2. In a medium bowl, combine biscotti crumbs and butter
3. Press into the bottom of a greased 8 inch springform pan
4. Bake for 8 minutes
5. In a large mixing bowl, beat together ricotta, mascarpone, sugar, lemon rind and juice until smooth
6. Add in eggs one at a time until just combined
7. Pour into crust
8. Place cheesecake pan in a baking pan filled with 1 inch of water
9. Bake for 40 to 45 minutes, until center is almost set
10. Remove to cool
11. Meanwhile, in a small saucepan combine lemon juice and cornstarch over medium heat
12. Add in egg yolks, sugar and lemon rind, and stir continuously until mixture boils
13. Reduce to simmer and cook 2 additional minutes
14. Remove from heat and stir in butter
15. Spoon topping over cheesecake
16. Cool, cover and refrigerate overnight
17. Garnish suggestion – fresh lemon slices

Full List of Cheesecake Recipes
Full List of Biscotti Recipes