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Recipe Category: Cheesecake
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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
- Preheat oven to 350F
- In a medium bowl, combine biscotti crumbs and butter
- Press into the bottom of a greased 8 inch springform pan
- Bake for 8 minutes
- In a large mixing bowl, beat together ricotta, mascarpone, sugar, lemon rind and juice until smooth
- Add in eggs one at a time until just combined
- Pour into crust
- Place cheesecake pan in a baking pan filled with 1 inch of water
- Bake for 40 to 45 minutes, until center is almost set
- Remove to cool
- Meanwhile, in a small saucepan combine lemon juice and cornstarch over medium heat
- Add in egg yolks, sugar and lemon rind, and stir continuously until mixture boils
- Reduce to simmer and cook 2 additional minutes
- Remove from heat and stir in butter
- Spoon topping over cheesecake
- Cool, cover and refrigerate overnight
- Garnish suggestion – fresh lemon slices
Full List of Cheesecake Recipes
Full List of Biscotti Recipes
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