Lemon Ricotta Cheesecake with Hazelnut Biscotti Crust

Indulge in the creamy, citrusy decadence of this Lemon Ricotta Cheesecake with Hazelnut Biscotti Crust, a dessert that artfully combines the light, airy texture of ricotta with the richness of cream cheese. This show-stopping cheesecake features a golden, nutty crust made from crushed hazelnut biscotti and melted butter, providing a perfect crunchy contrast to the smooth lemon-infused filling. Bright notes of freshly grated lemon zest and squeezed juice balance the sweetness, creating a delightful harmony of flavors in every bite. With a luxurious texture and a tangy finish, this recipe is perfect for dinner parties, holiday gatherings, or simply treating yourself. Easy to prepare and made with simple ingredients, it’s a citrusy twist on traditional cheesecake that will surely impress.

Nutriscore Rating: 47/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 150 grams Hazelnut biscotti (crushed)
• 70 grams Unsalted butter (melted)
• 450 grams Whole milk ricotta cheese
• 225 grams Cream cheese (softened)
• 150 grams Granulated sugar
• 3 Large eggs
• 1 tablespoon Lemon zest (finely grated)
• 3 tablespoons Lemon juice (freshly squeezed)
• 1 teaspoon Vanilla extract
• 1 tablespoon Cornstarch
• 1 Pinch of salt

Directions

Step 1

Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.

Step 2

Prepare the crust by combining the crushed hazelnut biscotti and melted butter in a bowl. Mix until the texture resembles wet sand.

Step 3

Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed cup to compress the crust. Set aside.

Step 4

In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy using an electric mixer on medium speed.

Step 5

Add granulated sugar and continue beating until fully incorporated and smooth, about 2 minutes.

Step 6

Mix in the eggs one at a time, ensuring each is fully blended before adding the next.

Step 7

Add the lemon zest, lemon juice, vanilla extract, cornstarch, and a pinch of salt. Mix on low speed until the batter is smooth and evenly combined.

Step 8

Pour the batter over the prepared crust, spreading it evenly with a spatula.

Step 9

Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 60 minutes or until the edges are set and the center has a slight jiggle.

Step 10

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool and prevent cracking.

Step 11

Remove from the oven and let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.

Step 12

Before serving, carefully run a knife around the edge to release from the pan. Slice and enjoy!

Nutrition Facts

Serving size	(1258.6g)

Amount per serving	% Daily Value*
Calories	3611.5

Total Fat 231.6g	0%
Saturated Fat 130.5g	0%
Polyunsaturated Fat g
Cholesterol 1226.2mg	0%
Sodium 1918.9mg	0%
Total Carbohydrate 292.9g	0%
Dietary Fiber 5.7g	0%
Total Sugars 224.8g
Protein 84.7g	0%

Vitamin D 120IU	0%
Calcium 1881.9mg	0%
Iron 6.4mg	0%
Potassium 762.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 9.4%

Carbs: 32.6%