Ingredients

CRUST

• 4 oz. 

  Biscoff cookies (about 18), finely crushed 

• 4 tbsp. 

  unsalted butter, melted, cooled 

• 1 tsp. 

  finely grated lemon zest

FILLING & ASSEMBLY

• 1 

  (1/4-oz.) packet gelatin

• 1 c. 

  heavy whipping cream

• 3/4 c. 

  (150 g.) granulated sugar, divided

• 3 c. 

  (24 oz.) whole-milk ricotta

• 1 c. 

  (8 oz.) mascarpone 

• 1 tbsp. 

  fresh lemon juice

• 2 tsp. 

  vanilla bean paste or vanilla extract

• 1/4 tsp. 

  kosher salt

Directions

• Directions

• CRUST

  • Step 1Line the bottom of an 8" springform pan with parchment. 
  • Step 2In a medium bowl, mix cookies, butter, and lemon zest. Press cookie mixture into bottom of prepared pan.

• FILLING & ASSEMBLY

  • Step 1Fill a small bowl with 1/4 cup hot water. Sprinkle gelatin over and stir to combine. Let sit until gelatin absorbs water, 5 to 10 minutes.
  • Step 2Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat cream and 1/2 cup granulated sugar on medium-high speed until stiff peaks form.
  • Step 3In a large bowl, stir ricotta, mascarpone, lemon juice, vanilla bean paste, and remaining 1/4 cup granulated sugar until light and fluffy, about 1 minute. Add gelatin and stir until combined. Fold in whipped cream.
  • Step 4Transfer 1 cup filling to a piping bag fitted with a star tip. Pour remaining filling into prepared crust; smooth top. Pipe 5 to 6 large florets on top of filling. 
  • Step 5Refrigerate cheesecake until gelatin sets, at least 1 hour 30 minutes or up to overnight.