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Lemon Ricotta Cheesecake with Almond Biscotti Crust Recipe

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4 from 12 reviews

This Lemon Ricotta Cheesecake features a crunchy almond biscotti crust infused with cinnamon, topped with a smooth and fluffy ricotta filling flavored with lemon zest, lemon extract, and warm spices. Baked to golden perfection, this light yet indulgent dessert is perfect for serving after dinner or at special occasions.

Ingredients

Crust

  • 14 whole almond biscotti cookies
  • 1 teaspoon cinnamon
  • 1/2 stick butter, melted

Filling

  • 2 pounds whole milk ricotta cheese
  • 1 cup granulated sugar
  • Zest of 2 whole lemons
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 6 whole eggs
  • 1/3 cup all-purpose flour

Instructions

  1. Prepare and bake the crust: Preheat the oven to 350°F and grease the bottom of a 9 1/2 inch springform pan with soft butter or shortening. Place the almond biscotti cookies into a food processor and pulse until they become fine crumbs. In a bowl, mix the biscotti crumbs with 1 teaspoon cinnamon and the melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of the greased springform pan using the bottom of a glass. Bake the crust for 15 minutes until lightly browned. Remove from oven and allow it to cool. Reduce oven temperature to 300°F.
  2. Make the filling: While the crust cools, use a stand mixer fitted with the paddle attachment to combine the ricotta cheese, granulated sugar, and lemon zest. Beat until smooth and fluffy. Add cinnamon, lemon extract, salt, and vanilla extract and mix thoroughly. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and slowly incorporate the all-purpose flour until just combined. Be careful not to overmix the batter.
  3. Prepare the pan and bake the cheesecake: Grease the sides of the springform pan to prevent sticking. Pour the ricotta batter evenly over the cooled crust and smooth the top using a spatula. Bake at 300°F for about 1 hour and 30 minutes, or until the top is golden and the cheesecake is completely set.
  4. Cool and chill: Remove the cheesecake from the oven and let it cool for at least 30 minutes before releasing it from the springform pan. Transfer the cheesecake to a sealable cake plate and refrigerate for at least 3 hours to chill and set fully before slicing and serving.

Notes

  • Ensure the ricotta is well drained to avoid excess moisture in the cheesecake.
  • Allow the crust to cool fully before adding the filling to maintain a firm base.
  • Do not overmix once flour is added, as this can affect the texture.
  • Use a springform pan for easy removal of the cheesecake.
  • For an extra lemony flavor, consider adding a lemon glaze or fresh lemon slices as garnish before serving.

Find it online: https://bitezly.com/lemon-ricotta-cheesecake-with-almond-biscotti-crust-recipe/