Italian Cheesecake

5 each Large egg yolks
1 ¼ cups Sugar
½ tsp  Kosher salt
2 cups Ricotta cheese, drained , at room temperature
2 cups Mascarpone cheese, at room temperature
Zest of 1 lemon
Zest of 1 orange
2 TB Unsalted butter
¾ cup Crumbled biscotti

Yield: 10-12 servings

Preheat oven to 275.

Combine egg yolks, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until foamy and the sugar dissolves, about 2 minutes.

Add the ricotta, mascarpone, lemon zest and orange zest and beat on medium speed for 3 minutes. Scrape down the sides and the bottom of the bowl and continue beating on medium speed for an additional 3 minutes. The batter should be smooth and have no lumps.

Using the butter, grease the bottom and the sides of a 9″ spring form pan and sprinkle with the biscotti crumbs. Pour the batter into the spring form pan, using a spatula to smooth the top. Bake for 40-50 minutes, until set. It will begin to firm as it cooks but should still jiggle slightly when shaken. Allow the cheesecake to set in the refrigerator overnight. Slice with a knife dipped in hot water to create smooth edges along each slice.