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italian lemon biscotti cheesecake

(5 ratings)
Recipe by
Annamaria Settanni McDonald
Brooklyn, OH

Yummy, delicious, hit the spot cheesecake. Great for Summer! This is my recipe that I concocted using several recipes in creating this different type of cheesecake. The biscotti crust gives it a different take on the traditional cheesecake crust. A yummy traditional style cheesecake layer topped with a light lemon curd type topping. Lemony desserts are a hit in Italian families and this is just one of many that I created.

(5 ratings)
yield 12 -16
prep time 25 Min
cook time 55 Min

Ingredients For italian lemon biscotti cheesecake

  • 3 c
    finely crushed italian lemon, vanilla or almond biscotti
  • 1/2 c
    butter, melted
  • 3 pkg
    (8oz. each) cream cheese, softened
  • 3/4 c
  • 1 tsp
    lemon zest, grated
  • 1 Tbsp
    lemon juice, fresh
  • 1/2 tsp
    pure vanilla extract
  • 3
  • 1 Tbsp
    lemon juice, fresh
  • 1 tsp
  • 4
    egg yolks
  • 1/2 c
  • 1/4 c
    lemon juice
  • 1 Tbsp
    butter, softened cut in pieces
  • redi whip's whipped cream
  • lemon zest curls
  • white chocolate curls

How To Make italian lemon biscotti cheesecake

  • 1
    Preheat oven to 350'F
  • 2
    MIX crushed biscotti and melted butter. Press onto bottom and 1. inch up side of 9 inch springform pan. Bake for 8-10 minutes. Cool on wire rack.
  • 3
    BEAT cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • 4
    BAKE 55 min. to 1 hour or until center is almost set.
  • 5
    Lemon Sauce Topping: In small saucepan, combine 1 tablespoon lemon juice and 1 teaspoon cornstarch. Stir in 4 egg yolks, 1/2 cup sugar, and 1/4 cup lemon Juice. Cook and stir over medium-high heat just until bubbly. Reduce heat cook and stir for 2 minutes more. Remove from heat. Stir in softened butter pieces. Cool.
  • 6
    Spread lemon topping over cheesecake and let sit in refrigerator for at least 4 hours.
  • 7
    Remove cheesecake from refrigerator and run knife along pan's edges and remove springform gently. GARNISH with suggestions above, cut and serve. ENJOY! =)

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