Lemon Ricotta Cheesecake With Hazelnut Biscotti Cru

Name: Lemon Ricotta Cheesecake With Hazelnut Biscotti Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 cup crumbled hazelnut biscotti (about 3 to 4 biscotti); 2 tablespoons butter, melted; FILLING; 1 1/2 cups whole milk ricotta cheese; 1 (8 ounce) package cream cheese, softened; 3/4 cup sugar; 3 tablespoons fresh lemon juice; 3 eggs, separated; 2 tablespoons all-purpose flour; 1 dash salt; 4 teaspoons finely grated lemon peel

Servings: persons

CRUST
1 cup crumbled hazelnut biscotti (about 3 to 4 biscotti)
2 tablespoons butter, melted
FILLING
1 1/2 cups whole milk ricotta cheese
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
3 tablespoons fresh lemon juice
3 eggs, separated
2 tablespoons all-purpose flour
1 dash salt
4 teaspoons finely grated lemon peel

1
Heat oven to 325u00b0F In small bowl, combine crust ingredients; mix well. Press in bottom of 9-inch springform pan.
2
In food processor, puree ricotta about 2 minutes or until absolutely smooth and creamy. Add cream cheese; beat until smooth. Add 1/2 cup of the sugar, lemon juice, egg yolks, flour and salt; pulse until well mixed. Place in large bowl; stir in lemon peel.
3
In separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
4
Place springform pan in large, shallow roasting pan or broiler pan. Fill large pan with 1 inch hot water.
5
Bake 40 to 45 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Remove from oven; let stand in water bath 30 minutes. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
6
TIPS *Pulse biscotti in food processor to make crumbs. Use chocolate-dipped biscotti to add a hint of chocolate to the crust.
7
**Cheesecake can be wrapped airtight and frozen up to 2 weeks; thaw overnight in refrigerator before serving.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: CRUST, 1 cup crumbled hazelnut biscotti (about 3 to 4 biscotti), 2 tablespoons butter, melted, FILLING, and more.

Yes, Lemon Ricotta Cheesecake With Hazelnut Biscotti Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Ricotta Cheesecake With Hazelnut Biscotti Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions