Lemon Biscotti Cheesecake
This delightful, refreshing cheesecake is a perfect way to celebrate the spring and summer months. Garnish it with thinly sliced almonds and fresh lemon.
2 finely crushed almond biscotti
¼ cup butter, melted
1 (8-oz) package of mascarpone cheese
1 cup ricotta cheese
¾ cup granulated sugar
2 teaspoons grated lemon rind
3 tablespoons lemon juice
¼ cup lemon juice
1 teaspoon cornstarch
4 egg yolks
½ cup granulated sugar
1 teaspoon grated lemon rind
1 tablespoon butter
What You Do:
1. Preheat oven to 350 degrees.
2. In a bowl, combine the biscotti crumbs and melted butter. After it’s mixed, press it firmly into the bottom of an ungreased 8-inch springform pan and bake it for 8 minutes. Let it cool.
3. In a separate container, combine the mascarpone, ricotta, sugar, lemon juice, and rind on medium speed. Add the eggs one by one, and be careful not to overbeat.
4. Pour the filling into the crust.
5. Prepare a water bath by sealing the springform pan with tin foil, placing it into a larger baking pan, and filling the baking pan with hot water about half way up the side of the cheesecake.
6. Bake for 40 to 45 minutes, or until the center appears nearly set, but still jiggles when slightly shaken.
7. Remove the cheesecake from the oven and cool on a wire rack for 15 minutes. Run a thin knife or spatula around the edges of the cake to loosen it and then remove it from the pan. Allow the cheesecake to cool for 30 minutes more while you prepare the lemon topping.
8. In a small sauce pan, combine the lemon juice and corn starch. Gradually stir in the egg yolks, sugar, and lemon rind. Cook over medium-high heat stirring constantly until bubbles appear.
9. Reduce the heat, but continue to cook for two minutes more, stirring constantly. Remove from the heat and stir in the butter.
10. Spoon the topping over the cooled cheesecake and place it, covered, in the fridge for at least 4 hours before serving.
From All of Us at the Bakery, Thank You for Visiting!