Lemon Almond Cheesecake w/Biscotti Crust
--- Biscotti Crust: --- 2 lg almond biscotti, (3/4 c finely ground) 1/2 c unsalted butter -- at room temperature 1/4 c granulated sugar 1/2 c all-purpose flour --- Lemon Almond Che...
Ingredients
- 1/2c unsalted butter -- at room temperature
- 1/4c granulated sugar
- 1/2c all-purpose flour
- 1c mascarpone cheese
- 11/2 c granulated sugar
- 2lg eggs
- 21/2 tsps lemon zest -- finely chopped
- 2tbsps fresh lemon juice
Directions
- 1
Biscotti Crust: --- 2 lg almond biscotti, (3/4 c finely ground) 1/2 c unsalted butter -- at room temperature 1/4 c granulated sugar 1/2 c al
- 2
Place the biscotti in the bowl of the food processor fitted with the metal chopping blade
- 3
Pulse the machine at 3 to 4 second intervals until the biscotti are finely ground
- 4
Set aside
- 5
In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid) using the paddle attachment, cream the butter and sugar togethe
- 6
Add flour and the biscotti crumbs to the creamed mixture and blend for 30 seconds, until fully incorporated
- 7
Press the mixture evenly into the bottom of a 9-inch springform pan
- 8
Bake the crust until it's golden brown, approximately 20 minutes