Lemon Biscotti Cheesecake

This delightfully refreshing, tropically flavored cheesecake with its complimentary almond crust will delight your family or guests! It is perfect for a spring of summer picnic or event. You may substitute cottage cheese for the Mascarpone if you whip it separately until it is smooth. Sliced almonds on the top and sides of the cheesecake make a lovely garnish.


  • 2 finely crushed almond biscotti
  • 1/4 cup butter, melted

  • 1 package (8-oz. size) Mascarpone cheese
  • 1 cup Ricotta cheese
  • 3/4 cup granulated sugar
  • 2 teaspoons grated lemon rind
  • 3 tablespoons lemon juice
  • 3 eggs

  • 1/4 cup lemon juice
  • 1 teaspoon cornstarch
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon grated lemon rind
  • 1 tablespoon butter

Preheat oven to 350F.

Combine biscotti crumbs and melted butter. Press onto bottom and 1 inch up side of a greased 8-inch springform pan. Bake for 8 minutes. Let cool while preparing filling.

Combine the Marscarpone and Ricotta, sugar, lemon rind and juice. Mix on medium speed until combined. Add eggs; beat on low speed just until combined, being careful not to overbeat. Pour into crust.

Prepare a water bath by placing the springform pan in a larger, shallow baking pan and filling the baking pan with hot water about half-way up the sides of the springform pan.

Bake at 350F for 40 to 45 minutes, or until center appears nearly set but still jiggles when slightly shaken. Remove 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 from the side of the pan. Remove the side of pan; let the cheesecake cool for 30 minutes more while you prepare the lemon topping.

Combine the lemon juice and cornstarch in a small saucepan. Stir in egg yolks, sugar and lemon rind. Cook over medium-high heat. stirring constantly, until first bubbles appear.

Reduce the heat; continue cooking and stirring for 2 minutes more. Remove from the heat and stir in the butter. Spoon the topping over the cooled cheesecake.

Chill the cheesecake, covered, for at least four hours. Overnight is best.

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