Ricotta Lemon Cheesecake with Biscotti Crust


I’m so hopeless, i just spent half an hour trying to link a word to a sound file. When you click on the word burp  is there a  way to hear a burp without leaving the page? Is that even possible in wordpress!? Am i asking too much for chrissake? Computer geeks, HELLO!? err..eh.. Why am i talking about burps!?

Well let me explain, I have a backlog of recipes to post… it’s scary! This lemon ricotta cheesecake came back from the bowels of my computer hardrive and it regurgited it with a burp sound. True story! That my friends is a sure sign your computer is rebelling. And since i want you to have an interactive experience when you visit this blog i wanted you to actually HEAR the burp! Oh gosh, what i have gotten into?.. err.. nevermind! I don’t know, strange things are happening. Since i’m about to change computer i didn’t renew my virus protection… now i hear voices and stuff appear on my screen out of the blue. I see..  i see DEAD PEOPLE!! When i started my computer today a flash gogo dancer appeared on my screen out of nowhere! What the heck!?.. Is that what happens when you don’t renew your virus protection? Did my computer get herpes? I went to my wallet looking for dollar bills and when i came back the whole system froze and crashed. I don’t know if i will make it to the end of this post. It doesn’t look good but this cheesecake does, right?


This cheesecake is inspired by the one Andrew Carmellini makes but I tweaked it a little bit  to make it more zen friendly. It’s a bit more labor intensive than your average cheesecake, you start a day ahead and make your candied lemon slices and let them rest in the syrup overnight. Sing them a lullaby if you wish, it only makes them more tender. The amount of sugar used in the syrup might sound excessive but you can re-use it for other citrus, i candied some kumquats in it and they were excellent. For the cheesecake you make a nice biscotti crust which is a nice departure from the usual graham crackers, make sure you use only plain biscottis though, any flavoring such as cinnamon would throw the balance off. I used a mixture of ricotta and cream cheese for the cheesecake part, you could do it all ricotta or all cream cheese if you prefer. I think the mix of the two is just right but i’ve been wrong before… once.. a long long  time ago. 😛


  • Ricotta Lemon Cheesecake with Biscotti Crust

    • Adapted from Andrew Carmellini
    • Serves 6 to 8
  • ricotta-lemon-cheesecake-1final2
    • For the candied lemon slices:
    • 3 lemons
    • 6 cups sugar
    • For the biscotti crust:
    • 12 plain biscotti
    • 1/4 cup sugar
    • 1 stick butter, melted
      For the cheesecake:
    • 1 1/2 cup fresh ricotta
    • 1 cup cream cheese, softened
    • 3/4 cup sugar
    • 3 eggs
    • 2 tablespoons heavy cream
    • zest of 2 lemons
    • For the candied lemon slices:
  • Freeze the lemons for 30 minutes. Meanwhile combine 3 cups of sugar and 4 cups of water in a large pot and bring to a boil.
  • Slice the lemons (not your fingers!) as thin as possible. Add them to the syrup and cook at a low simmer for 15 minutes. Remove from the heat, let it rest for 10 minutes and carefully strain the lemon slices, discard the syrup.
  • Start again the process by combining the remaining 3 cups of sugar with 3 cups of water, bring to a low simmer, add the lemon slices, cook for about 30 minutes. Remove from the heat. Let it cool. Place in an airtight container. Refrigerate overnight. Sing it a lullaby.
  • For the biscotti crust:
  • Preheat the oven to 325’F.
  • Process the biscotti to fine crumbs in a food processor.
  • In a medium bowl, combine the crumbs, sugar and melted butter. Mix with a fork until incorporated.
  • Line a 9 inches tart pan with the mixture, pressing down with your fingers. Proceed to stuff yourself with the leftover crumbs.
  • Bake until golden brown, about 15 minutes. Let it cool. No i didn’t say you’re cool!.. eh.. Okay you are!
  • For the cheesecake:
  • Combine the ricotta, cream cheese, sugar, eggs, heavy cream, and lemon zest in a food processor and mix until combined, about 2 minutes.
  • Fill the cooled crust with the cheesecake mixture and bake for 20 to 25 minutes. It should stop wiggling when you shake it and a knife inserted should come out clean.
  • Let it cool and refrigerate for at least 2 hours before serving. Better overnight i think but i’ve been wrong before.. eh.. a long long long time ago.
  • When ready to serve, arrange the candied lemon slices over the top in zee beautiful’ pattern.
  • ricotta-lemon-cheesecake-3final

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  • http://www.1001recettes.blogspot.com Claude-Olivier

    c’est sympa ton nouveau site, j’aime bien le style classe et épuré. tout comme cette recette! ciao

  • http://www.thecakedcrusader.blogspot.com The Caked Crusader

    Very stylish looking cheesecake. I’m intrigued by the candied lemon slices – they look beautiful on top of the dish

  • http://www.everydaycookin.com Darius T. Williams

    Hilarious – you’re so funny. I’m loving this cheesecake – it looks fantastic!

    And EVERYONE is switching to WP…I made the switch too. It shole wasn’t easy – but I think I almost have the hang of it now.

  • http://transplantebaker.blogspot.com siri

    This looks so simple and fresh- the perfect spring dessert. I’ve just recently discovered using ricotta in baked desserts and have several lemons sitting in the fridge. Just might have to try this!

    Thanks for sharing,

  • http://sakura-08.blogspot.com May

    Looks so good! Absolutely dreamy! :)

  • http://vtaylor419@gmail.com Vicki

    Lemon and cheesecake, Mmmmm! You should go to avast.com, you can get some virus protection for free! Really!

  • http://colloquialcookin.canalblog.com/ colloquial cook

    We want to hear the story of when you were wrong that once! Spill the beans! Ok, you don’t have to if you deliver a slice of this jewel of a cheesecake at the embassy by 11am.

  • http://ciaochowlinda.blogspot.com Ciaochowlinda

    I love those candied lemon slices atop the cheesecake, which also looks delish.

  • http://chewonthatblog.com Hillary

    Beautiful Itailan cheesecake! I love the flavors of lemon and ricotta together. I highly recommend these meyer lemon ricotta cookies!

  • http://elrasbaking.blogspot.com elra

    Beautiful tart Mr. Zen! I love lemon and most definitely love lemon tart.

  • http://www.justgetfloury.com Ginny

    biscotti crust??? yummy!

  • http://www.elinluv.blogspot.com Elin

    Wow, this is refreshing…tangy and cheesy. My Piggies would love this for their dessert. Thanks for sharing a wonderful recipe:)

  • http://artandaioli.blogspot.com/ Nicole

    Beautiful. Just beautiful.

  • http://passionforeating.blogspot.com Passion4Eating

    That looks absolutely delicious! Can’t wait to try it!!!

  • http://www.leftoverqueen.com JennDZ_The LeftoverQueen

    Great new domain – and delicious looking tart – love the thinly sliced lemons on top.

  • http://mllenoelle.wordpress.com mlle noëlle of simmer down

    This is too funny, I was planning on making a lemon cheesecake this weekend and was wondering how to do candied lemons for the top… what perfect timing! I just made some Meyer lemon marmalade and was thinking about running a swirl of that through the middle too.

  • http://www.norecipes.com Marc @ NoRecipes

    “Did my computer get herpes?” was the line that made me shoot a lovely viognier out of my nose and onto my shiny iMac. Thanks!

    I do feel you on the backlog of posts though. It’s actually been a bit of a blessing for me since I haven’t really cooked anything worth posting in the past week and a half.

    This cheesecake looks delicious!

  • http://www.eatingclubvancouver.com _ts-eatingclubvancouver

    Ugh! That’s why I hate computers! Computers are the worst!

  • http://www.bigboysoven.com Big Boy Oven

    WOW! great dessert and a fantastic new blog! awesome!

  • http://baconandrhubarb.blogspot.com Rachel (S[d]OC)

    Oh dear. You were a victim of the Blue Screen of Death and to add insult to injury, your computer BURPED at you. Bad computer!!!

    Sing the lemons a lullaby? Is it possible for lemons to run screaming from the room?

    I do love the recipe. I anxiously await the coming postings of those backlogs (but not so anxious that you should feel pressure or anything).

  • http://chicopea.blogspot.com/ chicopea

    Loving the new blog zen, especially your little icon and the tag cloud. cute :))

  • http://www.angrybrit.com Angry Brit

    I have been craving cheesecake for the longest time. This does not help. Unless you have saved some for me, you are no longer my friend. So there. :)

  • http://manggy.blogspot.com Manggy

    Plain biscotti? You mean I can’t use chocolate chip ones? Ha ha ha. I didn’t realize till the close-up that those were lemon slices, and not a glaze! Beautiful! (You know labor-intensivity does not get to me. :)
    Sorry to hear about the computer. Stop clicking on porn sites!

  • http://www.jumboempanadas.blogspot.com brilynn

    That cheesecake looks awesome! And so does the new site!

  • http://www.gourmettraveller88.com Janet_Gourmettraveller88

    Hi Zenchef, I love your idea of using Bizcotti crust. Lemon cheesecake is so refreshing. Great idea for Spring.

  • http://sayangkuazura.blogspot.com azura

    OMG! Zen! congrats on your new home sweet home.
    love it , love it , love it! i just said to my mum that you are cute , i said that when i was reading your profile. loads of love from kuala lumpur x

  • Mark

    This looked so good I had to make it for my guests last night. It came out great. I skipped the lemon slices as I didn’t have time and went with fresh whipcream. Also I have to disagree with you on the crust….I used anise flavored biscotti, it really popped with the lemon. Thanks for the recipe.

  • http://www.recipegirl.com/blog RecipeGirl

    I adore the idea of this recipe. Biscotti crust? Brilliant. Last cheesecake I made, I used the shortbread Girl Scout cookies… those were good too. And candied lemon slices? Oh yum!

  • http://lingzie.com lingzie

    a bit late, but congrats on your new home on the blogosphere!! the cheesecake looks amazing! i’ve only ever used digestive biscuits for the crust. :)

  • http://www.azcookbook.com farida

    Hey Zen. Congrats on your new blog – nice design and layout. Love it!!! nice looking cake. I have once tried lemon ricotta cake but found it bland. Maybe there was something wrong with teh recipe:) Your cake looks yummy!

  • http://www.cookeatfret.com claudia (cook eat FRET)

    i love you
    i want this
    it looks EXCELLENT

  • http://mllenoelle.wordpress.com/ mlle noëlle of simmer down

    OK, so I made the candied lemons, I just have one toute petite suggestion: Instead of discarding the syrup the lemons are cooked in, strain it and save for use in cocktails whenever a simple syrup is called for (as long as the flavors don’t clash), or combine it with fresh lemon juice and a little water to make lemonade!

  • http://www.zestycook.com zestycook

    Zen – This looks amazing! This is my first time to your site and I must say – I am totally impressed and I will be here everyday!


  • http://www.caribbeanpot.com Jen

    Wow! That looks delectable! I really do love cheesecakes =)

  • http://vanillakitchen.blogspot.com dawn

    geeeez food porn much?

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