About this recipe: I love lemon, and this Italian treat hits the spot. I rarely make sweets or cakes, but sometimes give it a try, especially when cooking with my 3 year old daughter, who loves stirring, sieving flour, breaking eggs and tasting! I based this on a recipe from the excellent 'Italian Cakes and Desserts' book by Ursula Ferrigno.
Any soft cheese similar to mascarpone would be fine, such as ricotta or cream cheese.
Personally, I think using digestives would be even better (and cheaper) than the amaretti biscuits, as the biscuits I bought were VERY almond-y. A slightly plainer biscuit would probably combine a little better with the lemon cheesecake. Either way, a lovely, simple cheesecake.
Unwaxed lemons are preferable, but if you don't have them scrub and wash the lemons in warm water first to remove the wax.