How To make 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 Cheesecake Filling: :
2 lbs cream cheese
1 c mascarpone cheese
1 1/2 c granulated sugar
2 lg eggs
2 1/2 tsps lemon zest finely chopped
2 tbsps fresh lemon juice
:
Garnish: --- 1 c sliced almonds
Make the biscotti crust:
Position rack in the center of the oven and preheat to 350?F.
Place the biscotti in the bowl of the food processor fitted with the metal chopping blade. Pulse the machine at 3 to 4 second intervals until the biscotti are finely ground. Set aside.
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 together on medium-high speed for 3 to 4 minutes, until light and creamy. Add flour and the biscotti crumbs to the creamed mixture and blend for 30 seconds, until fully incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust until it's golden brown, approximately 20 minutes. Remove the pan from the oven, place on a wire rack and allow to cool completely.
Make the cheesecake:
In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen Aid), using the paddle attachment, beat the cream cheese on medium speed until light and smooth. Add the mascarpone and sugar and continue to beat on medium speed until well blended, approximately 2 minutes. Take care NOT to "whip" much air into the cheese mixture (this will cause the cake to fall when cooling). With the mixer on medium speed add the eggs one at a time, scraping down the side of the bowl after each addition. Blend in the lemon zest and lemon juice.
Pour the mixture on top of the cooled crust. Wrap the 9-inch springform pan with aluminum covering the bottom and sides so no water might leak through. Place the springform pan inside a metal roasting pan. Fill the roasting pan with water, being careful not to splash any of the water into the cheesecake mixture, until it comes approximately 1/4 of the way up the side of the springform pan. Bake for approximately one hour, until the cake has set and the top is golden brown.
Remove the cake from the oven and from the water bath. Place it on a wire rack and allow to cool slightly. Refrigerate the cake until completely cooled, 6 hours or overnight.
Garnish the cake:
Place a rack in the center of the oven and preheat to 350?F.
Place the sliced almonds on a baking sheet and toast them in the oven for approximately 10 minutes, until golden brown and fragrant. Remove the nuts from the oven and place the pan on a wire rack to cool. Set aside.
Loosen the cake by running a knife between the cake and the side of the pan. Remove the cake from the pan and press the sliced almonds around the sides of the cake. Slice and serve.
How To make Lemon Almond Cheesecake w/Biscotti Crust's Videos
EASY Traditional Italian Biscotti Recipe - Coated in Chocolate!!
FULL RECIPE HERE:
An easy and delicious recipe for classic Italian biscotti cookies: crispy, crunchy cookies with pistachios, hazelnuts, and dried cranberries. Plus, chocolate decorating tutorial! These cookies are perfect with a cup of tea or coffee during the cold winter months! Wrap them up and give as gifts, too!
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Soft Lemon Crinkle Cookies | Em’s Kitchen
How to Make Soft & Chewy Lemon Crinkle Cookies
INGREDIENTS
for 20 cookies
1/2 cup butter, softened (113g)
3/4 cup granulated sugar (150g)
1 egg
2 tbsp fresh lemon juice (30ml)
1 tbsp lemon zest (6g)
1 1/2 cups all-purpose flour (192g)
1/2 tsp baking powder
1/8 tsp salt
2-4 drops yellow food coloring (optional)
Powdered sugar for coating
Bake at 350°F (180°C) for 12 minutes.
Enjoy!
How To Make Biscotti - Twice Baked Italian Treat - Crunchy Almond-Flavored Dippers - Zee Zest
Click To Explore Lifestyle With Zee Zest: Learn How To Make Biscotti - Twice Baked Italian Treat - Crunchy Almond-Flavored Dippers - Zee Zest
Biscotti are Italian almond biscuits that originated in the Tuscan city of Prato.
Classic biscotti cookies are dry and crisp, so they are ideal for dipping in hot coffee or tea. Sometimes biscotti are dipped in melted chocolate.
Biscotti are baked twice, which gives them their dry, crunchy texture.
Biscotti, as you may know, is Italian for “twice-cooked” – so if you like a bit of a crunch, put those biscotti back in the oven again for the second round of baking. The longer these Italian biscotti stay in the oven, the crispier they will get.
Another well-known fact is that biscotti will last forever! Well, maybe not forever… but you get my point. Because they are baked twice, there is little moisture in the dough. Since biscotti are a low moisture cookie, this will allow you to store them at room temperature, where they will keep for a few weeks. It is best to keep them in an air-tight container.
Try this delicious and easy recipe with step-by-step instructions by only on Zee Zest.
Also, don't forget to log into zeezest.com for stories around the world.
Biscotti with Bill the Baker
Bake along with Bill the Baker! In this virtual class, Bill the Baker teaches you his basic biscotti recipe. It is considered basic because, once mastered, you'll be able to create endless options based on your favorite flavors! Bill will show you how to substitute and mix and match ingredients so that your biscotti complements your tastes.
Low Carb Almond Cake Sugarfree! Glutenfree!
How to make a sugarfree and gluten free Almond Cake. You can make this with just few ingredients and without electric handmixers.
Here's what you'll need:
3 egg yolks
1 tsp vanilla
1/4 cup milk (60ml)
1/4 tsp salt (2g)
1 cup almond flour (112g)
1/2 tsp baking powder
3 eggwhites
1/2 tsp of vinegar
2-3 tbsps of stevia
some almond flakes
Baking time may vary depending on your oven specifications. Please adjust accordingly.
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This KETO BLUEBERRY DESSERT will be the hit of the summer!
This Keto Blueberry Jamboree is rich and satisfying, and easy to make. Pecan studded crust, creamy vanilla filling, and a sweet blueberry topping, it’s the ultimate low carb dessert for blueberry lovers!
????️ Keto Blueberry Dessert Printable Recipe:
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Chapters:
0:00 Intro
0:32 Prepare the blueberry topping
2:11 Mix the crust ingredients
3:14 Bake the crust
3:51 Beat the cream cheese
5:16 Whip the cream
5:48 Assemble the jamboree
6:42 Taste test
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