Preparation: 30 Minutes, Bake: 40 Minutes, Make 12 Servings

Ingredients:
1 1/2 cups Finely crushed biscotti
1/4 cup butter, melted
1 8-oz. carton mascarpone cheese
1 cup ricotta cheese
3/4 cup sugar
2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
3 eggs
Lemon Sauce Topping

Method:
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.

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; heat on low speed just until combined. Pour into crust-lined pan. Place springfòrrn 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 Sauce Topping:
In small saucepan, combine 1 tablespoon lemon juice and 1 teaspoon cornstarch. Stir in 4 egg yolks, 1/2 cup sugar, and 1/4 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.

Lemon Biscotti Cheesecake Recipe