Recipes: Lemon cheesecake with a biscotti crust

LEMON CHEESECAKE WITH A BISCOTTI CRUST

Serves 12.

Crust:

• 1 tbsp. unsalted butter, softened, plus 2 or more tbsp. unsalted butter, melted

• 1 c. finely crushed almond biscotti (about 5 medium)

Filling:

• 2 lb. cream cheese, softened at room temperature

• 1¹/₂c. sugar

• 1 tbsp. grated lemon zest

•¹/₃c. freshly squeezed lemon juice

• 6 eggs, slightly beaten

• 1¹/₂tsp. vanilla extract

• 2 c. blueberries for garnish

• 1 small bunch fresh mint

Directions

To prepare crust: Arrange a rack at center position and preheat the oven to 325 degrees. Generously butter the bottom and sides of a 9-inch springform pan with the softened butter. Wrap the bottom and sides of the pan tightly with a double thickness of aluminum foil. Have ready a large baking pan that will accommodate the springform pan.

Place crushed biscotti in the prepared springform pan. Add 2 tablespoons melted butter, mix well, and press onto the bottom of the pan to form an even layer. If the cookie mixture seems too dry, add up to 1 tablespoon additional melted butter. Bake the crust until golden, about 10 minutes. Set aside to cool while you prepare the filling.

On low speed, beat in the lemon juice, eggs and vanilla until incorporated, 1 to 2 minutes more. Remove bowl from mixer and whisk mixture by hand to remove any remaining lumps. Pour batter into the springform pan and place it in the larger baking pan.

Pour enough hot or boiling water in the baking pan to a depth of 1 inch. Bake cheesecake until firm, about 1 hour and 15 minutes. Then turn off the oven and let cheesecake rest in the oven with the door shut 30 minutes.

Remove cheesecake and cool on a rack. Cover and refrigerate until cheesecake is well chilled and set, at least 6 hours or overnight. With a sharp knife, loosen the cheesecake from the sides of the pan, then remove the sides.

Place the cheesecake on a serving plate and garnish the center with a few blueberries and a mint sprig. Place remaining blueberries in a bowl and garnish each serving with some blueberries and a mint sprig.

Nutrition information per serving:

Carbohydrates37 gSaturated fat23 gCalcium107 mg

Protein11 gCholesterol220 mgDietary fiber1 g