Things You'll Need:
- 1 1/2 cups finely crushed almond biscotti
- 1/4 cup butter, melted
- 1 8oz carton mascarpone cheese
- 1 cup ricotta or bakers cheese
- 3/4 cup sugar
- 2 teaspoon finely grated lemon peel
- 3 eggs
- For Lemon Sauce
- 1/4 cup lemon juice
- 1 tsp. corn starch
- 4 egg yolks
- 1/2 cup sugar
- 1 Tbs. butter, cut into pieces
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Step 1
Preheat the oven to 350. Combine the crushed biscotti and melted butter in a bowl. Press it into the bottom and sides of an 8" springform pan. Bake the crust for 8 minutes. Cool it on a wire rack.
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Step 2
Combine cheeses, sugar, lemon peel and 3 tbs. lemon juice in a bowl. Beat it with a mixer on medium until combined. Add eggs and beat on low until just combined. Pour into prepared crust.
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Step 3
Bake for 40-45 minutes or until the center appears set when shaken. Cool the cheesecake on a wire rack for 15 minutes before loosening the crust from the sides of the pan. Cool it for an additional 30 minutes before removing the pan sides.
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Step 4
Make Lemon Sauce topping: Combine 1 tbs. of lemon juice and cornstarch in a small saucepan, stirring it together until there are no lumps. Stir in the egg yolks, sugar and the rest of the lemon juice. Cook on medium heat, stirring constantly until it begins to bubble. Reduce the heat and cook about 2 minutes more (stirring constantly) until it begins to thicken. Remove from heat and stir in the butter pieces, stirring until the butter is completely melted and incorporated into the sauce.Spoon warm sauce over the top of the cheesecake. Cover and refrigerate the cheesecake for at least 4 hours before serving.
