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Prep Time: 27 Minutes Cook Time: 60 Minutes |
Ready In: 87 Minutes Servings: 12 |
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Ingredients:
2 cups finely crushed gingerbread biscotti |
1/4 cup butter, melted |
4 (8-ounce) packages cream cheese, softened |
1 1/2 cups sugar |
1 (8-ounce) container sour cream |
1 tablespoon cornstarch |
4 large eggs |
1 tablespoon grated lemon rind |
1/3 cup fresh lemon juice |
1 teaspoon vanilla extract |
Directions:
1. Stir together crushed biscotti and butter in a bowl. Press cookie crumb mixture into bottom and 1 up sides of an ungreased 9 springform pan.
2. Bake at 325° for 10 minutes; let cool.
3. Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add sour cream and cornstarch, beating just until combined. Add eggs, 1 at a time, beating just until yellow disappears. Stir in lemon rind and remaining ingredients. (Do not overbeat.) Pour batter into baked crust.
4. Bake at 325° for 50 minutes or until set. Turn off oven. Immediately run a knife around edge of pan, releasing sides. Close oven door, and let cheesecake stand in oven 1 hour.
5. Remove from oven; cool completely in pan on a wire rack. Cover and chill 8 hours.
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