italian lemon biscotti cheesecake

Name: Italian Lemon Biscotti Cheesecake
Prep time: 25 min
Cook time: 55 min
Yield: 12
Ingredients: ## BISCOTTI CRUST; 3 cup(s) finely crushed italian lemon, vanilla or almond biscotti; 1/2 cup(s) butter, melted; ## LEMON CHEESECAKE; 3 package(s) (8oz. each) cream cheese, softened; 3/4 cup(s) sugar; 1 teaspoon(s) lemon zest, grated; 1 tablespoon(s) lemon juice, fresh; 1/2 teaspoon(s) pure vanilla extract; 3 - eggs; ## LEMON TOPPING; 1 tablespoon(s) lemon juice, fresh; 1 teaspoon(s) cornstarch; 4 - egg yolks; 1/2 cup(s) sugar; 1/4 cup(s) lemon juice; 1 tablespoon(s) butter, softened cut in pieces; ## GARNISH (OPTIONAL); - redi whip's whipped cream; - lemon zest curls; - white chocolate curls

(5 RATINGS)

385 Pinches 1 Photo

Annamaria Settanni McDonald

Brooklyn, OH

Updated on May 15, 2011

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.

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prep time 25 Min

cook time 55 Min

method ---

yield 12-16 serving(s)

Ingredients

BISCOTTI CRUST
3 cups finely crushed italian lemon, vanilla or almond biscotti
1/2 cup butter, melted
LEMON CHEESECAKE
3 packages (8oz. each) cream cheese, softened
3/4 cup sugar
1 teaspoon lemon zest, grated
1 tablespoon lemon juice, fresh
1/2 teaspoon pure vanilla extract
3 - eggs
LEMON TOPPING
1 tablespoon lemon juice, fresh
1 teaspoon cornstarch
4 - egg yolks
1/2 cup sugar
1/4 cup lemon juice
1 tablespoon butter, softened cut in pieces
GARNISH (OPTIONAL)
- redi whip's whipped cream
- lemon zest curls
- white chocolate curls

How To Make italian lemon biscotti cheesecake

Step 1

Preheat oven to 350'F

Step 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.
Step 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.
Step 4

BAKE 55 min. to 1 hour or until center is almost set.
Step 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.
Step 6

Spread lemon topping over cheesecake and let sit in refrigerator for at least 4 hours.
Step 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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