Classic Ricotta Cheesecake with a Biscotti Crust
This Classic Ricotta Cheesecake features a creamy ricotta filling nestled in a crunchy biscotti crust, offering a delightful twist on traditional cheesecake. Perfectly balanced with a hint of citrus and a touch of vanilla, this cheesecake is a sophisticated dessert that will impress at any gathering.
Ingredients
- 2 cups, crushed biscotti cookies
- 1/2 cup, melted unsalted butter
- 2 cups ricotta cheese
- 1 cup cream cheese
- 3/4 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons Lemon juice
Instructions
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Step 1:
Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed biscotti cookies and melted butter until well mixed.
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Step 2:
Press the biscotti mixture into the bottom of a 9-inch springform pan to form an even layer.
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Step 3:
Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly.
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Step 4:
In a large bowl, beat together ricotta cheese, cream cheese, and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
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Step 5:
Pour the ricotta filling over the cooled biscotti crust in the springform pan.
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Step 6:
Bake the cheesecake in the oven for 50-60 minutes, or until the center is set and slightly jiggly.
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Step 7:
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours before serving.