Lemon Cheesecake with Biscotti Crust

September, 2019

Tart, silky and oh-so brag worthy. This is a cheesecake for the record books.

2 1/2 cups ground biscotti

1 tbsp white sugar

6 tbsp unsalted butter, melted

40 oz (5 packages) cream cheese, at room temperature

1 1/2 cups white sugar

5 extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup sour cream

1 tbsp lemon zest

2 tsp orange zest

1 1/2 tsp vanilla extract

2 tsp lemon juice

Preheat your oven to 350˚F.

lemon cheesecake with biscotti crust

In a small mixing bowl, combine the biscotti crumbs with 1 tbsp of sugar and the melted butter. Mix until moistened, then pour the moist crumbs into a 9-inch springform pan. Next, use your hands to press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes in the preheated oven, then cool the crust to room temperature. Raise the oven temperature to 450˚F.

Cream the cream cheese and sugar in a mixer on high for 5 minutes, until light and fluffy. Reduce the speed to medium, and begin to add the eggs and egg yolks 2 at a time, mixing well between additions. On low speed, add the sour cream, zest, lemon juice and vanilla extract. Mix well, and pour into the cooled crust.

Bake for 15 minutes at 450˚F. Then reduce the temp to 325˚F, and bake for 1 hour and 15 minutes. Turn off the oven, fully open the door and let the cake sit in the oven for 30 more minutes. Remove from the oven, and let cool completely. Cover with plastic wrap, and refrigerate until chilled. Garnish to your liking (we made a cranberry coulis!).