Friday, December 11, 2009

Gingerbread Biscotti and Lemon Cheesecake

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These are great for gift giving, but save some to use as the crust for the Lemon Cheesecake recipe that follows.

Gingerbread Biscotti

1/2 c butter, softened
1/2 c firmly packed light brown sugar
1/2 c sugar
2 large eggs
1/4 c molasses
2 1/2 c all purpose flour
1 t baking powder
1 t baking soda
1 1/2 t ground ginger
1 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1/4 t salt
1/2 c sliced almonds

Beat butter and sugars in a large bowl at medium speed wih an electric mixer until light and fluffy. Add eggs, beating well; beat in molasses.

Combine flour and next seven ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds.

Divide dough in half; using floured hands, shape each portion into 9" X 2" log on lightly floured baking sheet.

Bake at 350° for 28 minutes, or until firm. Cool on baking sheet five minutes. Remove to a wire rack and cool 10 mins. Reduce oven temp to 300°

Cut each log diagonally into 3/4" thick slices with serrated knife, using a gentle saw motion. Place slices on ungreased baking sheet(s). Bake 8-10 mins, turn cookies over, and bake 8-10 more minutes. Cool completely on wire racks.
Makes 2 dozen

Lemon Cheesecake

2 C finely crushed gingerbread biscotti
1/4 c butter, melted
4 (8-ounce) packages cream cheese, softened
1 1/2 c sugar
1 (8 ounce) container of sour cream
1 T cornstarch
4 large eggs
1 T grated lemon rind
1/3 c fresh lemon juice
1 t vanilla extract

Combine crushed biscotti and melted butter in a bowl. Press cookie crumb mixture into bottom and 1" up sides of an ungreased 9" springform pan.
Bake at 325° for 10 mins, let cool.

Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add sour cream and corn starch beating just until combined.
Add eggs, 1 at at time, beating just until yellow disappers. Stir in lemon rind and remaining ingredients. DO NOT OVER BEAT.
Pour batter into baked crust.
Bake at 325° for 50 mins or until set. Turn off oven. Immediately rn a knife around the edge of pan, releasing sides.
Close oven door and let cheesecake stand in oven 1 hour.
Remove from oven; cool completely in pan on a wire rack.
Cover and chill 8 hours.
Yield: 12 servings

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