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Limoncello Cheesecake Squares

Limoncello Cheesecake Squares

Limoncello Cheesecake Squares
Limoncello Cheesecake Squares

Limoncello Cheesecake Squares

 

Limoncello Cheesecake Squares
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Recipe By:
Limoncello Cheesecake Squares
Ingredients
  • PAM
  • 1 (8 oz.) package of purchased biscotti, plain or chocolate
  • 6 T. unsalted butter, melted
  • 3 T. grated lemon zest
  • 1 (12-oz.) container fresh whole milk ricotta, drained, room temperature
  • 2 (8-oz.) pkg. cream cheese, room temperature
  • 1 ¼ c. sugar
  • ½ c. Limoncello liqueur
  • 2 t. vanilla extract
  • 4 large eggs, room temperature
Instructions
  1. Preheat oven 350. Spray bottom of 11x9” baking pan with PAM.
  2. Finely grind biscotti in food processor.
  3. Add melted butter and 1 T. of the lemon zest to the food processor. Pulse until crumbs are moist.
  4. Press crumb mixture over bottom of pan (not on sides).
  5. Bake until golden brown for about 15 minutes. Cool completely.
  6. Blend ricotta in clean food processor until smooth.
  7. Add cream cheese and sugar and blend well. Stopping the processor occasionally and scraping down the sides of bowl.
  8. Blend in limoncello, vanilla and remaining 2 T. lemon zest.
  9. Add eggs, one at a time. Pulse just until blended. Scrape sides as needed.
  10. Pour cheese mixture over crust.
  11. Place the baking pan in a larger roasting pan. Pour enough hot water in pan to come halfway up sides of the dish you are baking.
  12. Bake until cheesecake is golden and center moves slightly when pan is gently shaken, about 1 hour. Cake will become firm when it is cold.
  13. Transfer cake to rack and cool for 1 hour. Refrigerate for at least 8 hours and up to 2 days. Cut into squares and serve.
Notes
*****Truly a very refreshing and different dessert.
 

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