Limoncello Cheesecake Squares

Incredible! That's all I can say... Okay, maybe just one more thing... Graham cracker crumbs can be substituted for biscotti crumbs if needed.
Adapted from tipsytulips.com

PREP TIME

25

minutes

TOTAL TIME

580

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

580

minutes

SERVINGS

--

servings

Adapted from tipsytulips.com

Ingredients

  • Nonstick cooking spray

  • 8

    oz. purchased biscotti

  • 6

    T. (3/4 stick) unsalted butter, melted

  • 3

    T. grated lemon zest (separated to 1 T., 2 T.)

  • 1

    (12 oz.) container fresh whole milk ricotta, drained, at room temperature

  • 2

    (8 oz.) packages cream cheese, at room temperature

  • 1 1/4

    C. sugar

  • 1/2

    C. limoncello liqueur*, store bought or homemade, recipe follows

  • 2

    t. vanilla extract

  • 4

    large eggs, at room temperature

  • Homemade Limoncello recipe available from Mother Daniel's recipes.

Directions

Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed. Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold). Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve. From: http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-cheesecake-squares-recipe2/index.html

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: