Tart, silky and oh-so brag worthy. This is a cheesecake for the record books.
- 2 1/2 cups ground biscotti
- 1 tbsp white sugar
- 6 tbsp unsalted butter, melted
- 40 oz (5 packages) cream cheese, at room temperature
- 1 1/2 cups white sugar
- 5 extra-large eggs, at room temperature
- 2 extra-large egg yolks, at room temperature
- 1/4 cup sour cream
- 1 tbsp lemon zest
- 2 tsp orange zest
- 1 1/2 tsp vanilla extract
- 2 tsp lemon juice
Preheat your oven to 350˚F.
MIXING & BAKING
- In a small mixing bowl, combine the biscotti crumbs with 1 tbsp of sugar and the melted butter.
- Mix until moistened, then pour the moist crumbs into a 9-inch springform pan.
- Next, use your hands to press the crumbs into the bottom of the pan and about 1 inch up the sides.
- Bake for 8 minutes in the preheated oven, then cool the crust to room temperature. Raise the oven temperature to 450˚F.
CREAM CHEESE
- Cream the cream cheese and sugar in a mixer on high for 5 minutes, until light and fluffy.
- Reduce the speed to medium, and begin to add the eggs and egg yolks 2 at a time, mixing well between additions.
- On low speed, add the sour cream, zest, lemon juice and vanilla extract.
- Mix well, and pour into the cooled crust.
FINISHING TOUCHES
- Bake for 15 minutes at 450˚F. Then reduce the temp to 325˚F, and bake for 1 hour and 15 minutes.
- Turn off the oven, fully open the door and let the cake sit in the oven for 30 more minutes. Remove from the oven, and let cool completely.
- Cover with plastic wrap, and refrigerate until chilled.
- Garnish to your liking (we made a cranberry coulis!).