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Lemon Cheesecake with a biscotti crust - article by Betty Rosbottom
- Thread starter gayr
- Start date
steve2-in-la
Well-known member
This looks terrific, Gay. I've reformatted the recipe (here) for easy copying. Ahem.
Lemon Cheesecake with Biscotti Crust
Betty Rosbottom is a cooking school director and author of "Big Book of Backyard Cooking"
1 Tbsp UNSALTED BUTTER, softened, + 2 or more Tbsp, melted
1 cup finely crushed ALMOND BISCOTTI (about 5 medium)
2 lbs CREAM CHEESE, softened at room temperature
¾ cup HEAVY CREAM
1½ cups SUGAR
1 Tbsp GRATED LEMON ZEST
1/3 cup FRESHLY SQUEEZED LEMON JUICE
6 LARGE EGGS, slightly beaten
1½ teaspoons VANILLA EXTRACT
WATER
2 cups BLUEBERRIES for garnish
1 small bunch FRESH MINT
Arrange a rack at center position and preheat the oven to 325°. Generously butter a 9-inch springform pan with the softened butter. Wrap the bottom and sides of the pan tightly with a double thickness of aluminum foil.
Have ready a large baking pan to accommodate the springform pan. Place crushed biscotti in the springform pan. Add 2 Tbsp melted butter, mix well, and press onto the bottom of the pan in an even layer. If the cookie mixture seems too dry, add up to 1 Tbsp additional melted butter. Bake crust until golden, about 10 minutes. Set aside to cool while you prepare the filling.
For filling, with an electric mixer on medium speed (using a flat paddle if you have one), beat cream cheese in a large mixing bowl until smooth and creamy, 2 to 3 minutes. Reduce speed to low and beat in the heavy cream until blended, about 1 minute more.
Gradually add sugar and lemon zest and beat until thoroughly combined, 2 to 3 minutes. If necessary, stop mixer, scrape down sides of the bowl.
On low speed, beat in the lemon juice, eggs and vanilla until incorporated, 1 to 2 minutes more. Whisk mixture by hand to remove any remaining lumps. Pour batter into the springform pan and place it in the larger baking pan.
Pour hot or boiling water into the baking pan to a depth of 1 inch. Bake cheesecake until firm, about 1 hour and 15 minutes. Then turn off the oven and let cheesecake rest in the oven with the door shut 30 minutes.
Remove cheesecake and cool on a rack. Cover and refrigerate until cheesecake is well chilled and set, at least 6 hours or overnight. With a sharp knife, loosen the cheesecake from the sides of the pan, then remove the sides. 12 servings.
Lemon Cheesecake with Biscotti Crust
Betty Rosbottom is a cooking school director and author of "Big Book of Backyard Cooking"
1 Tbsp UNSALTED BUTTER, softened, + 2 or more Tbsp, melted
1 cup finely crushed ALMOND BISCOTTI (about 5 medium)
2 lbs CREAM CHEESE, softened at room temperature
¾ cup HEAVY CREAM
1½ cups SUGAR
1 Tbsp GRATED LEMON ZEST
1/3 cup FRESHLY SQUEEZED LEMON JUICE
6 LARGE EGGS, slightly beaten
1½ teaspoons VANILLA EXTRACT
WATER
2 cups BLUEBERRIES for garnish
1 small bunch FRESH MINT
Arrange a rack at center position and preheat the oven to 325°. Generously butter a 9-inch springform pan with the softened butter. Wrap the bottom and sides of the pan tightly with a double thickness of aluminum foil.
Have ready a large baking pan to accommodate the springform pan. Place crushed biscotti in the springform pan. Add 2 Tbsp melted butter, mix well, and press onto the bottom of the pan in an even layer. If the cookie mixture seems too dry, add up to 1 Tbsp additional melted butter. Bake crust until golden, about 10 minutes. Set aside to cool while you prepare the filling.
For filling, with an electric mixer on medium speed (using a flat paddle if you have one), beat cream cheese in a large mixing bowl until smooth and creamy, 2 to 3 minutes. Reduce speed to low and beat in the heavy cream until blended, about 1 minute more.
Gradually add sugar and lemon zest and beat until thoroughly combined, 2 to 3 minutes. If necessary, stop mixer, scrape down sides of the bowl.
On low speed, beat in the lemon juice, eggs and vanilla until incorporated, 1 to 2 minutes more. Whisk mixture by hand to remove any remaining lumps. Pour batter into the springform pan and place it in the larger baking pan.
Pour hot or boiling water into the baking pan to a depth of 1 inch. Bake cheesecake until firm, about 1 hour and 15 minutes. Then turn off the oven and let cheesecake rest in the oven with the door shut 30 minutes.
Remove cheesecake and cool on a rack. Cover and refrigerate until cheesecake is well chilled and set, at least 6 hours or overnight. With a sharp knife, loosen the cheesecake from the sides of the pan, then remove the sides. 12 servings.