Recipe

Lemon Biscotti Cheesecake Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 7 months, 1 week ago "Lemon lovers rejoice, for this is the ultimate in cheesecakes! Refreshing, tropical, and delicious. Ultra rich cheesecake with a crust of biscotti cookie that is perfectly toasted. This cheesecake may take some time to make, but it is well worth the trouble." From: www.bakespace.com... More Prep:30m Cook:70m Servings:8	Lillyann
	cheesecake biscotti lemon crusts fruit jello mix pietart pudding mousse small cake

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Ingredients

Biscotti Crust

2 large almond apricot glaze biscotti

1/2 cup butter unsalted, at room temperature

1/4 cup sugar granulated

1/2 cup flour, all-purpose

Lemon Cheesecake Filling

2 lbs cream cheese

1 cup mascarpone cheese (see below)

1 1/2 cups sugar granulated

2 large eggs

2 1/2 teaspoons lemon zest finely chopped

2 tablespoon lemon juice

Garnish

1 cup almonds sliced (optional)

Directions

Position rack in the center of the oven and preheat to 350F.

Make the biscotti crust: Place the biscotti in the bowl of the food processor fitted with the metal chopping blade. Pulse the machine at 3 to 4 second intervals until the biscotti are finely ground. Set aside.

In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid) using the paddle attachment, cream the butter and sugar together on medium-high speed for 3 to 4 minutes, until light and creamy. Add flour and the biscotti crumbs to the creamed mixture and blend for 30 seconds, until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust until it's golden brown, approximately 20 minutes. Remove the pan from the oven, place on a wire rack and allow to cool completely.

Make the cheesecake:

In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid), using the paddle attachment, beat the cream cheese on medium speed until light and smooth. Add the mascarpone and sugar and continue to beat on medium speed until well blended, approximately 2 minutes.Take care NOT to 'whip' much air into the cheese mixture (this will cause the cake to fall when cooling). With the mixer on medium speed add the eggs one at a time,scraping down the side of the bowl after each addition. Blend in the lemon zest and lemon juice.

Pour the mixture on top of the cooled crust. Wrap the 9-inch springform pan with aluminum covering the bottom and sides so no water might leak through. Place the springform pan inside a metal roasting pan. Fill the roasting pan with water, being careful not to splash any of the water into the cheesecake mixture, until it comes approximately 1/4 of the way up the side of the springform pan.

Bake for approximately one hour, until the cake has set and the top is golden brown.

Remove the cake from the oven and from the water bath. Place it on a wire rack and allow to cool slightly. Refrigerate the cake until completely cooled,6 hours or overnight.

Garnish the cake:

Place a rack in the center of the oven and preheat to 350 F. Place the sliced almonds on a baking sheet and toast them in the oven for approximately 10 minutes, until golden brown and fragrant. Remove the nuts from the oven and place the pan on a wire rack to cool. Set aside. Loosen the cake by running a knife between the cake and the side of the pan. Remove the cake from the pan and press the sliced almonds around the sides of the cake. Slice and serve.

How To Substitute For Mascarpone: Because this cheese is so hard to find & costly, sometimes, it's a lot easier just to substitute. Have used ricotta or cottage cheese as successful substitutes by whipping the cheese until it is smooth.

Other sources have created their own substitutions. 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).

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Comments

berry 7 months, 1 week ago said:
Great recipe! Thanks.

hrose84 7 months, 1 week ago said:
Awe that looks good. I love anything with lemons and with cheesecake even better.

michellem 7 months, 1 week ago said:
This looks really good. I love the idea of a biscotti crust. Great post!

zena824 7 months, 1 week ago said:
Wonderful!!!! Wonderful!!!!!! All that needs to be said......

mumtazcatering 7 months, 1 week ago said:
WOW !!!!!!!!well worth the time
have a blessed day
MUMTAZ

ahmed1 7 months, 1 week ago said:
Biscotti crust?? What an idea? Thanks for sharing.

cooper 7 months, 1 week ago said:
This recipe was cut and pasted with no editing from www.bakespace.com. I recognized it because it is a favorite of mine. the photo was taken from www.basketvault.com. It is a photo of a cheesecake they sell. To plagiarize (to steal or passoff anothers work as ones own ideas) is not a good thing. It looks like your other recipes could also fall into that catgegory.

winny 7 months, 1 week ago said:
I've found this recipe several places on the net along with hundreds of the same photo, so I'm sure no harm was meant. I've noticed a few 'net credits' on some of these recipes which is what I also notice many many other people do when SHARING recipes posting here. It IS a very good recipe, why should it not be shared?

cooper 7 months, 1 week ago said:
Nothing werong with sharing, but there are several things are wrong with the way you are doing it. First, you can't take a copyrighted photo and claim it for your own. Second, the recipe and instructions were cut and pasted without change and you made it seem like it was your own recipe. It was not. This is plagiarism at its worst. Give credit where credit is due. If you want to post the recipe, say "I found this on www.bakespace.com. Enjoy!" That is done often, but don't claim it as your own. IT's a character flaw to steal others work. And I note that you, winny, are rating each of her recipes almost immediately. What gives? This makes the ratings suspect.

winny 7 months, 1 week ago said:
I've known Lilly for many, many, years; love the recipe's in her collection and have cooked most of them myself for MY family. She has been collecting them for years. The only character flaw that Lilly has is that she is dying from Lupus complications that have taken one kidney from her already. Although she sometimes comments here from a laptop in bed most of the time (too much weekly dialysis), her children have helped her post most all of her favorite recipes from what I understand, so she can enjoy the site. I'm sure their intent in finding food photos for recipes that had none, were innocent. They are just teenagers. She is not Internet savvy so I am sure any errors, if any, will be corrected as they are discovered. I won't be dignifying any more of your slanderous accusations about Lilly with any more replies.

adacowan 7 months, 1 week ago said:
This sounds like a great one Lillyann. I appreciate your taking the time to share it.
Since it has been brought up, I have added the following paragraph to my profile.
p.s. I don't always remember where my recipes come from but please know that there is no plagiarism intended. I don't take credit for creating all of them, nor do I claim that all the pictures are my own. I will give credit where it is due when I remember the source. I think that "good" recipes were intended to be shared regardless of their origin. Having said that, please feel free to share any of my recipes with as many people as can enjoy them as possible. Whether or not I get credit for them is of no consequence to me.

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