Lemon Ricotta Cheesecake With Hazelnut Biscotti Crust Recipes

LITTLE LEMONY RICOTTA CHEESECAKE

Steps:

• Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute. Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.
• Divide batter among prepared ramekins. Place ramekins on rimmed baking sheet. Bake until puffed, just set in center, and pale golden on top, about 18 minutes. Chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• Spread lemon curd over chilled cheesecakes and serve.

LEMON RICOTTA CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool., In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet., Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.

LEMON RICOTTA CHEESECAKE WITH HAZELNUT BISCOTTI CRUST

Steps:

• Heat oven to 325°F In small bowl, combine crust ingredients; mix well. Press in bottom of 9-inch springform pan.
• 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.
• 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.
• Place springform pan in large, shallow roasting pan or broiler pan. Fill large pan with 1 inch hot water.
• 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.**.
• TIPS *Pulse biscotti in food processor to make crumbs. Use chocolate-dipped biscotti to add a hint of chocolate to the crust.
• **Cheesecake can be wrapped airtight and frozen up to 2 weeks; thaw overnight in refrigerator before serving.

LEMON RICOTTA CHEESECAKE

Steps:

• In a bowl, combine wafer crumbs, melted butter and lemon peel.
• Press onto the bottom of a 9-inch springform pan.
• Bake at 325 degrees for 12-14 minutes; cool.
• For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
• Combine sugar and cornstarch; add to cheese mixture, and beat well.
• Add in eggs and half and half cream, beating on low speed, just until combined.
• Pour mixture into crust.
• Place the pan on a baking sheet.
• Bake at 325 degrees for 70-80 minutes, or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen.
• Cool 1 hour at room temperature.
• Refrigerate overnight.
• Remove the sides of pan.
• Garnish with more lemon if desired.

LEMON CHEESECAKE WITH HAZELNUT CRUST

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.
• Make filling:
• Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.
• Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.
• Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired.