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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1 1/2 c. finely crushed biscotti
1/4 c. butter, melted
1 8-oz. pkg. Mascarpone cheese
1 c. Ricotta cheese
3/4 c. granulated sugar
2 tsp. grated lemon rind
3 T. lemon juice
3 eggs
1/4 c. lemon juice
1 tsp. cornstarch
4 egg yolks
1/2 c. granulated sugar
1 tsp. grated lemon rind
1 T. butter, softened and cut into pieces
Preheat oven to 350F.
In a small bowl, combine crushed biscotti and melted butter with a fork and mix well.
Press onto bottom and 1 inch up side of a 9-inch spring-form pan.
Bake at 350 for 8 minutes; cool on wire rack.
In large bowl, beat Mascarpone and Ricotta cheeses and sugar until smooth; beat in lemon rind and juice.
Add eggs all at once; beat on low speed just until combined.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 350F for 45 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Prepare topping. In small saucepan, combine lemon juice and cornstarch; stir in egg yolks, sugar and lemon rind.
Cook and stir over medium-high heat just until bubbly.
Reduce heat; cook and stir for 2 minutes more.
Remove from heat and stir in butter; spoon over cheesecake.
Refrigerate at least 4 hours or overnight before serving.
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CHEESECAKE - LEMON BISCOTTI
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 8 servings.
1 1/2 c. finely crushed biscotti
1/4 c. butter, melted
1 8-oz. pkg. Mascarpone cheese
1 c. Ricotta cheese
3/4 c. granulated sugar
2 tsp. grated lemon rind
3 T. lemon juice
3 eggs
1/4 c. lemon juice
1 tsp. cornstarch
4 egg yolks
1/2 c. granulated sugar
1 tsp. grated lemon rind
1 T. butter, softened and cut into pieces
Preheat oven to 350F.
In a small bowl, combine crushed biscotti and melted butter with a fork and mix well.
Press onto bottom and 1 inch up side of a 9-inch spring-form pan.
Bake at 350 for 8 minutes; cool on wire rack.
In large bowl, beat Mascarpone and Ricotta cheeses and sugar until smooth; beat in lemon rind and juice.
Add eggs all at once; beat on low speed just until combined.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 350F for 45 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Prepare topping. In small saucepan, combine lemon juice and cornstarch; stir in egg yolks, sugar and lemon rind.
Cook and stir over medium-high heat just until bubbly.
Reduce heat; cook and stir for 2 minutes more.
Remove from heat and stir in butter; spoon over cheesecake.
Refrigerate at least 4 hours or overnight before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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