When it comes to Italian desserts, it doesn’t get much better than a classic lemon ricotta cheesecake. The way the lemon cuts through the richness of the ricotta is so amazing. I LOVED this dessert growing up so much. I put my own big old twist on it by making the most incredible crust using plain almond biscotti. It just gave the cake an amazing extra dimension of flavor! I prepared that crust first.
Lemon ricotta cheesecake is such a classic and amazing Italian dessert! This version has a biscotti crust to send it over the top.
- 14 whole almond biscotti cookies
- 1 teaspoon cinnamon
- 1/2 stick butter melted
- 2 pounds whole milk ricotta cheese
- 1 cup granulated sugar
- 2 whole lemons zested
- 1 teaspoon cinnamon
- 1 teaspoon lemon extract
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 6 whole eggs
- 1/3 cup all-purpose flour
- Pre-heat the oven to 350 and grease the bottom of a 9 1/2 inch springform pan with soft butter or shortening. Set up a food processor and get the biscotti into its bowl. Run the processor until the biscotti become a fine crumb. Combine the biscotti crumbs with the cinnamon and butter in a bowl and stir it all together well. It should become like wet sand. Transfer the mixture to the bottom of the springform pan and press it out into an even layer. Use the bottom of a glass to really press it all down firmly into a solid crust. Bake the crust for 15 minutes to lightly brown it. Then take it out and let it cool. Reduce the oven heat to 300.
- While the crust bakes and cools, prepare the filling. Set up a stand mixer with the paddle attachment and combine the ricotta, sugar and lemon zest in its bowl. Beat all of that together well until smooth and fluffy. Add the cinnamon, lemon extract, salt and vanilla, letting them get completely mixed in. Pour in each egg one at a time. Once they are stirred in, turn the speed to low and slowly add in the flour. Let the flour just get mixed in, then the batter is done!
- Grease the sides of the springform pan now so the cheesecake doesn't stick. Pour the cheesecake batter in over the crust and smooth it out evenly with a spatula. Bake the cake for about an hour and half, until it is golden on top and completely set. Let it cool for at least 30 minutes before releasing it from the pan. Transfer it to a sealable cake plate and let it chill in the refrigerator for at least 3 hours. Then slice and serve!