Ingredients for Lemon Ricotta Cheesecake With Hazelnut Biscotti Crust
- 1 ½ cups crushed hazelnut biscotti
- 6 tablespoons (3 ounces) unsalted butter, melted
- Whole Milk Ricotta Cheese
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- Fresh Lemon Juice
- Eggs
- All Purpose Flour
- ¼ teaspoon salt
- 1 tablespoon finely grated lemon peel (zest)
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How to Make Lemon Ricotta Cheesecake With Hazelnut Biscotti Crust
- Preheat oven to 325°F (160°C).
- Prepare the crust: In a medium bowl, combine crust ingredients (see ingredient list for quantities). Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a food processor, blend the ricotta cheese for 2 minutes, until completely smooth and creamy.
- Add the cream cheese to the food processor and beat until smooth and incorporated.
- Add ½ cup of sugar, lemon juice, egg yolks, flour, and salt to the food processor. Pulse until well mixed.
- Transfer the mixture to a large bowl.
- Stir in the lemon zest.
- In a separate clean bowl, beat the egg whites until foamy.
- Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture.
- Pour the batter into the prepared springform pan.
- Place the springform pan in a large, shallow roasting pan or baking pan.
- Pour 1 inch of hot water into the larger pan to create a water bath.
- Bake for 40-45 minutes, or until the edges are puffed, and the top is dry and looks dull to the touch. The center should move slightly when the side of the pan is tapped.
- Remove from the oven and let stand in the water bath for 30 minutes.
- Remove from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 4 hours before serving.
- For an extra chocolate touch, use chocolate-dipped biscotti in the crust.
- Store covered in the refrigerator for up to 3 days or freeze for up to 2 weeks (thaw overnight in the refrigerator before serving).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
41g
Carbs
5g
