Sweet Italian Cheesecake
Preheat oven to 350° F.
8 oz. Anise biscotti, crushed
1 /4 lb. Butter, melted
10” Springform pan
3 lb. Fresh ricotta, drain if needed
1 lb. Mascarpone
Pinch of table salt
1 1/2 C. Sugar
Zest of 1 large lemon
2 - 4 T. Lemoncello
4 Large eggs
1/4 C. AP flour
Blend biscotti and butter in a bowl until well moistened, then press this mixture into the bottom of the springform pan and set aside.
Combine everything except eggs and flour, mix well scraping down sides of the bowl as needed. Add eggs one at a time, mix well after each addition, then add flour and stir just until blended.
Scrape mixture into the prepared springform pan, smooth the top.
Bake at 350° for 60 to 90 minutes or until a toothpick inserted in the center comes out clean.
Turn off oven and set the door ajar, allow to cool two hours before chilling.