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Lemon Ricotta Cheesecake With Hazelnut Biscotti Crust Recipe

Indulge in this light yet decadent Italian-style cheesecake! Made with creamy ricotta cheese instead of cream cheese, this recipe boasts a surprisingly lower fat and calorie count without sacrificing rich, lemony flavor. The crunchy hazelnut biscotti crust adds a delightful textural contrast, making this dessert the perfect balance of lightness and indulgence. Perfect for special occasions or a delightful weeknight treat!

Prep Time 30 mins
Cook Time 60 mins
Calories 209 kcal
Protein 13g
Rating 3.0 (1 Reviews)
Lemon Ricotta Cheesecake With Hazelnut Biscotti Crust 40

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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

  1. Preheat oven to 325°F (160°C).
  2. Prepare the crust: In a medium bowl, combine crust ingredients (see ingredient list for quantities). Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. In a food processor, blend the ricotta cheese for 2 minutes, until completely smooth and creamy.
  5. Add the cream cheese to the food processor and beat until smooth and incorporated.
  6. Add ½ cup of sugar, lemon juice, egg yolks, flour, and salt to the food processor. Pulse until well mixed.
  7. Transfer the mixture to a large bowl.
  8. Stir in the lemon zest.
  9. In a separate clean bowl, beat the egg whites until foamy.
  10. Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form.
  11. Gently fold the egg whites into the cream cheese mixture.
  12. Pour the batter into the prepared springform pan.
  13. Place the springform pan in a large, shallow roasting pan or baking pan.
  14. Pour 1 inch of hot water into the larger pan to create a water bath.
  15. 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.
  16. Remove from the oven and let stand in the water bath for 30 minutes.
  17. Remove from the water bath and let cool completely on a wire rack.
  18. Refrigerate for at least 4 hours before serving.
  19. For an extra chocolate touch, use chocolate-dipped biscotti in the crust.
  20. 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Desserts Easy Cookies And Brownies Cheesecake Biscotti