Lemon Ricotta Cheesecake with Hazelnut Biscotti Crust
Indulge in the creamy, citrusy decadence of this Lemon Ricotta Cheesecake with Hazelnut Biscotti Crust, a dessert that artfully combines the light, airy texture of ricotta with the richness of cream cheese. This show-stopping cheesecake features a golden, nutty crust made from crushed hazelnut biscotti and melted butter, providing a perfect crunchy contrast to the smooth lemon-infused filling. Bright notes of freshly grated lemon zest and squeezed juice balance the sweetness, creating a delightful harmony of flavors in every bite. With a luxurious texture and a tangy finish, this recipe is perfect for dinner parties, holiday gatherings, or simply treating yourself. Easy to prepare and made with simple ingredients, it’s a citrusy twist on traditional cheesecake that will surely impress.
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Recipe Information
Ingredients
- 150 grams Hazelnut biscotti (crushed)
- 70 grams Unsalted butter (melted)
- 450 grams Whole milk ricotta cheese
- 225 grams Cream cheese (softened)
- 150 grams Granulated sugar
- 3 Large eggs
- 1 tablespoon Lemon zest (finely grated)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 1 Pinch of salt
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
Prepare the crust by combining the crushed hazelnut biscotti and melted butter in a bowl. Mix until the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed cup to compress the crust. Set aside.
In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy using an electric mixer on medium speed.
Add granulated sugar and continue beating until fully incorporated and smooth, about 2 minutes.
Mix in the eggs one at a time, ensuring each is fully blended before adding the next.
Add the lemon zest, lemon juice, vanilla extract, cornstarch, and a pinch of salt. Mix on low speed until the batter is smooth and evenly combined.
Pour the batter over the prepared crust, spreading it evenly with a spatula.
Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 60 minutes or until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool and prevent cracking.
Remove from the oven and let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.
Before serving, carefully run a knife around the edge to release from the pan. Slice and enjoy!
Nutrition Facts
Calories |
3612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.6 g | 297% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 292.9 g | 107% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 224.8 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1882 mg | 145% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
