Italian Lemon Biscotti Cheesecake

Italian Lemon Biscotti Cheesecake Recipe

No Photo

Have you made this?

 Share your own photo!

Annamaria Settanni McDonald

By
@ArtByASM

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.

Rating:

★★★★★ 5 votes

Comments:
Serves:
12-16
Prep:
25 Min
Cook:
55 Min

Ingredients

Add to Grocery List

  • BISCOTTI CRUST

  • 3 c
    finely crushed italian lemon, vanilla or almond biscotti
  • 1/2 c
    butter, melted
  • LEMON CHEESECAKE

  • 3 pkg
    (8oz. each) cream cheese, softened
  • 3/4 c
    sugar
  • 1 tsp
    lemon zest, grated
  • 1 Tbsp
    lemon juice, fresh
  • 1/2 tsp
    pure vanilla extract
  • 3
    eggs
  • LEMON TOPPING

  • 1 Tbsp
    lemon juice, fresh
  • 1 tsp
    cornstarch
  • 4
    egg yolks
  • 1/2 c
    sugar
  • 1/4 c
    lemon juice
  • 1 Tbsp
    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-by-Step

  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! =)

Printable Recipe Card

About Italian Lemon Biscotti Cheesecake

Course/Dish: Other Desserts




Show 20 Comments & Reviews

20 Fudging Delicious Recipes

20 Fudging Delicious Recipes

Kitchen Crew @JustaPinch

If you love fudge, then you're going to fudgin love these recipes!

Nut-thing But Love For These Pecan Desserts Recipe

"Nut"-Thing but Love for These Pecan Desserts

Kitchen Crew

There are strong opinions about putting nuts into dessert. Some say no way, while others raise their hand high (I have both hands raised) for any dessert, including ones with...

17 Doughnut Recipes To Celebrate National Doughnut Day

17 Doughnut Recipes to Celebrate National Doughnut Day

Kitchen Crew @JustaPinch

"Doughnut" let us stop you from making one of these 17 delectable doughnut recipes. Happy National Doughnut Day!