Lemon Biscotti Cheesecake
8 biscotti - approx. 6 oz.
3 tablespoons butter
1 cup mascarpone cheese
1 cup ricotta cheese
3/4 cup sugar
2 teaspoons minced lemon peel
3 tablespoons lemon juice (approx. 1 lemon)
1 teaspoon cornstarch
1/3 cup fresh squeezed lemon juice
5 egg yolks, beaten well
1/2 cup sugar
1 tablespoon softened butter, cut in small pieces
Crust: Using a food processor (or good old rolling pin) crush biscotti until fine. Combine with melted butter. Using an 8 to 9-inch springform pan, pat crust over bottom and about one inch up the sides.
Filling: Preheat oven to 325ºF.
Combine all filling ingredients in a mixer or processor and mix until smooth and creamy. Pour into crust and bake 1 hour. Cool at least 30 minutes before adding topping.
Topping: In a small bowl, combine cornstarch with about 1 tablespoon lemon juice, making a paste. Stir in remaining lemon juice. Add beaten eggs yolks and sugar and whisk until combined.
Transfer to a double boiler and cook until warm. (If you don't wish to use a double boiler, place in a small nonstick skillet over very low heat. Whisk continually to prevent egg yolks from setting and scorching. Cook until warm.) Stir in butter.
Continue cooking, stirring continually, until very thick, but still able to pour out of pan.
Pour over cooled cheesecake. Refrigerate cheesecake for at least 45 minutes. Run knife between crust and removable rim to loosen. Remove rim, place on a serving plate and serve.