Lemon Cheesecake
At a Glance
- Total
- 1 hr 50 min
- Servings
- 1.00 inch cake, - serving(s)
Categories
- Dessert
- Baked
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Lemon Cheesecake brings together 1/2 cup butter or 1/2 cup margarine, melted, 4 ounces orange biscotti, 4 ounces butter spritz cookies in a practical dish for home cooking. It takes about 1 hr 50 min to prepare and cook. It makes approximately 1 servings.
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Equipment
9-inch springform pan, pastry brush, large plastic bag, rolling pin, mixing bowls, fork, rubber spatula, oven
Ingredients
- 1/2 cup butter or 1/2 cup margarine, melted
- 4 ounces orange biscotti
- 4 ounces butter spritz cookies
- 1 1/2 cups ricotta cheese
- 1/2 cup mascarpone cheese (Italian cream cheese)
- 3 lemons, grated rind and juice
- 1 cup heavy cream
- 1 cup sugar
- 4 eggs
Instructions
Preheat oven to 325-degrees F.
Brush 9-inch springform pan with melted butter, reserve remainder.
Place cookies (biscotti and spritz cookies) in large baggie and crush with rolling pin.
Place crushed cookies in bowl, add butter and mix with fork to combine.
Press cookie crumbs into bottom of prepared pan.
Place remaining ingredients (ricotta- eggs) in a large bowl and mix using a rubber spatula until smooth.
Pour mixture into pan.
Bake 1 hour- 1 hour 20 minutes or until sides start to turn golden and center has a slight bounce.
Remove from oven and let cool (cheesecake will finish cooking while cooling).
Cool completely and remove from pan.
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