Summer Recipe Feature: Limencello Cheesecake with Biscotti Crust
Nonstick cooking spray
8 ounces’ biscotti, (you may sub graham crackers)
6 tablespoons (3/4 stick) unsalted butter, melted
4 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups raw sugar
1/2 cup limoncello liqueur, store bought or homemade
2 teaspoons bourbon vanilla extract
4 large brown eggs, at room temperature
Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch tart pan with with nonstick cooking spray.
Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom and sides of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. After it is cooled wrap the pan up to the sides in 2 layers of foil.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the bowl. Blend in the limoncello, vanilla, and remaining 3 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the tart pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
Transfer the cheesecake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold. Make sure you wrap it with plastic wrap so it doesn’t absorb flavors/smells from your refrigerator. You can top it off with Chantilly cream and candied lemon zest.