iemon-biscotti cheesecake

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

11/2

cups finely crushed

biscotti

1/4

cup butter, melted

1 8-oz. carton mascarpone

cheese

1

cup ricotta cheese

%

cup sugar

2 tsp. finely shredded

lemon peel

3 Tbsp. lemon juice

3 eggs

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.

3

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.

4

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,

Vi

cup sugar, and

cup lemon

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

(12

g sat. fat), 175 mg chol., 145 mg

sodium, 38 g carb., 1

g fiber, 11

g pro.

;reat cheesecakes

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