*  Exported from  MasterCook Mac  *
 
                  Lemon Almond Cheesecake w/Biscotti Crust
 
 Recipe By     : Ron West
 Serving Size  : 12   Preparation Time :8:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --- 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.
 
 
 
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 Per serving (excluding unknown items): 592 Calories; 46g Fat (68% calories
 from fat); 10g Protein; 38g Carbohydrate; 148mg Cholesterol; 241mg Sodium
 
 NOTES : Recipe Source: Chocolatier ¥ September 1998 ¥ Page 24
 
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