Monday, March 29, 2010

Italian Lemon Cheesecake with Microwave Lemon Curd

For Crust:
3 C Crushed Almond Biscotti(purchased)
2/3 C Melted Butter

Place biscotti in food processor and process until it looks like coarse meal. Add melted butter and pulse until combined. Press evenly and up the sides of a Pam sprayed 9 inch spring form pan.


Preheat oven to 325 degrees.
1 Lb Mascarpone
1 Lb Ricotta
1 1/2 C Sugar
4 Eggs, Beaten
2 T Lemon Juice
1 t Vanilla
3 T Flour
3 T Cornstarch
1/2 Lb. Butter, Melted
1 16 oz Container Sour Cream

Beat mascarpone until fluffy. Add ricotta to mascarpone. Beat in sugar gradually. Add beaten eggs, lemon juice, and vanilla. Stir together the flour and cornstarch. Gradually beat into cheese mixture. Add melted butter and sour cream. Pour into greased 9" spring form pan. Bake at 325 for 1 hour or until set in center. Turn oven off and let cool in oven for 2 hours. Remove from oven and cool until room temperature. Chill thoroughly before removing sides and serving. Top with Microwave Lemon Curd (earlier post) and serve.

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