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1
Make the biscotti crust: Position rack in the center of the oven and preheat to 350F (180C).
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2
Place the biscotti in the bowl of the food processor fitted with the metal chopping blade.
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3
Pulse the machine at 3 to 4 second intervals until the biscotti are finely ground.
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4
Set aside.
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5
In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid) using the paddle attachment, cream the butter and sugar together on medium-high speed for 3 to 4 minutes, until light and creamy.
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6
Add flour and the biscotti crumbs to the creamed mixture and blend for 30 seconds, until fully incorporated.
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7
Press the mixture evenly into the bottom of a 9-inch springform pan.
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8
Bake the crust until it's golden brown, approximately 20 minutes.
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9
Remove the pan from the oven, place on a wire rack and allow to cool completely.
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10
Make the cheesecake: In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid), using the paddle attachment, beat the cream cheese on medium speed until light and smooth.
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11
Add the mascarpone and sugar and continue to beat on medium speed until well blended, approximately 2 minutes.
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12
Take care NOT to inchwhip much air into the cheese mixture (this will cause the cake to fall when cooling).
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13
With the mixer on medium speed add the eggs one at a time, scraping down the side of the bowl after each addition.
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14
Blend in the lemon zest and lemon juice.
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15
Pour the mixture on top of the cooled crust.
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16
Wrap the 9-inch springform pan with aluminum covering the bottom and sides so no water might leak through.
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17
Place the springform pan inside a metal roasting pan.
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18
Fill the roasting pan with water, being careful not to splash any of the water into the cheesecake mixture, until it comes approximately 1/4 of the way up the side of the springform pan.
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19
Bake for approximately one hour, until the cake has set and the top is golden brown.
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20
Remove the cake from the oven and from the water bath.
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21
Place it on a wire rack and allow to cool slightly.
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22
Refrigerate the cake until completely cooled, 6 hours or overnight.
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23
Garnish the cake: Place a rack in the center of the oven and preheat to 350F (180C).
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24
Place the sliced almonds on a baking sheet and toast them in the oven for approximately 10 minutes, until golden brown and fragrant.
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25
Remove the nuts from the oven and place the pan on a wire rack to cool.
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26
Set aside.
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27
Loosen the cake by running a knife between the cake and the side of the pan.
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28
Remove the cake from the pan and press the sliced almonds around the sides of the cake.
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29
Slice and serve.
