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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Creamy cheesecake uses ricotta and mascarpone cheese instead of the traditional cream cheese so it is very creamy and rich. Adapted from Gardener (Spring, 2004). Ingredients:
1/2 cup butter or 1/2 cup margarine, melted |
4 ounces orange biscotti |
4 ounces butter spritz cookies |
1 1/2 cups ricotta cheese |
1/2 cup mascarpone cheese (italian cream cheese) |
3 lemons, grated rind and juice |
1 cup heavy cream |
1 cup sugar |
4 eggs |
Directions:
1. Preheat oven to 325-degrees F.
2. Brush 9-inch springform pan with melted butter, reserve remainder.
3. Place cookies (biscotti and spritz cookies) in large baggie and crush with rolling pin.
4. Place crushed cookies in bowl, add butter and mix with fork to combine.
5. Press cookie crumbs into bottom of prepared pan.
6. Place remaining ingredients (ricotta- eggs) in a large bowl and mix using a rubber spatula until smooth.
7. Pour mixture into pan.
8. Bake 1 hour- 1 hour 20 minutes or until sides start to turn golden and center has a slight bounce.
9. Remove from oven and let cool (cheesecake will finish cooking while cooling).
10. Cool completely and remove from pan.
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