Crushed biscotti form the base of this double-cheese delight thatC topped with a silky lemon sauce.
Prep: 30 min.
Bake: 40 min.
M akes 12 servings
cups finely crushed
cup butter, melted
1 8-oz. carton mascarpone
cup ricotta cheese
2 tsp. finely shredded
3 Tbsp. lemon juice
Lem on Sauce Topping
1 Preheat, oven to 350°F. In medium bowl, combine
crushed biscotti and melted butter. Press onto
bottom and 1 inch up side of 8-inch springform
pan. Bake for 8 minutes. Cool on wire rack.
2 In another medium bowl, combine
mascarpone cheese, ricotta cheese, sugar, lemon
peel, and lemon juice. Beat with electric mixer on
medium speed until combined. Add eggs all at
once; beat on low speed just until combined. Pour
into crust-lined pan. Place springform pan in
shallow baking pan.
Bake for 40 to 45 minutes or until center
appears nearly set when gently shaken. Cool on
wire rack for 15 minutes. Loosen crust from side.
Remove side of pan; cool cheesecake.
Spoon warm Lemon Sauce Topping over
cheesecake. Cover and chill for 4 to 24 hours.
Lemon Satice Topping: In small saucepan, combine
1 tablespoon lemon juice and 1 teaspoon cornstarch.
Stir in 4 egg yolks,
cup sugar, and
juice. Cook and stir over medium-high heat
just until bubbly. Reduce heat; cook and stir for
2 minutes more. Remove from heat. Stir in
1 tablespoon butter, softened and cut in pieces.
PER SERVING: 375 cal., 22 g total fat
g sat. fat), 175 mg chol., 145 mg
sodium, 38 g carb., 1
g fiber, 11