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Limoncello Cheesecake Squares
Makes (16) 2 x 2-inch squares
Limoncello cheesecake is a lusciously creamy cheesecake made with ricotta and
cream cheese, flavored with the popular Italian liqueur, limoncello, and lemon zest on a crunchy biscotti crust.
cream cheese, flavored with the popular Italian liqueur, limoncello, and lemon zest on a crunchy biscotti crust.
Ingredients:
8 ounces biscotti (your choice of flavor)
6 tablespoons unsalted butter, melted
3 tablespoons grated lemon zest, divided
12 ounces ricotta cheese, drained
16 ounces cream cheese, room temperature
1-1/4 cups sugar
1/2 cup Limoncello
2 teaspoons vanilla extract
4 eggs
Directions:
Preheat oven to 350° F. Grease an 8 x 8-inch baking pan.
Place the biscotti in a food processor and grind to fine crumbs. Add the melted butter and 1 tablespoon lemon zest. Process until the crumbs begin to stick together. Press the crumbs onto the bottom of the prepared pan. Bake 15 minutes until the crust is golden brown. Remove the pan to a cooling rack and cool 10-15 minutes.
Using a clean food processor bowl, process the ricotta until smooth. Add the cream cheese, sugar, Limoncello, vanilla, and remaining lemon zest. Blend well, stopping occasionally to scrap down the sides of bowl. Add the eggs and blend until incorporated. Pour the cheese mixture over the crust.
Place the baking pan in a large roasting pan. Pour hot water in the roasting pan to come halfway up side of smaller pan. Bake approximately 1 hour. The cake should be golden with the center moving slightly when shaken. Transfer the cake pan to a wire rack and cool 1 hour. Refrigerate at least 8 hours or overnight before serving. Cut the cake into 16 squares to serve.
8 ounces biscotti (your choice of flavor)
6 tablespoons unsalted butter, melted
3 tablespoons grated lemon zest, divided
12 ounces ricotta cheese, drained
16 ounces cream cheese, room temperature
1-1/4 cups sugar
1/2 cup Limoncello
2 teaspoons vanilla extract
4 eggs
Directions:
Preheat oven to 350° F. Grease an 8 x 8-inch baking pan.
Place the biscotti in a food processor and grind to fine crumbs. Add the melted butter and 1 tablespoon lemon zest. Process until the crumbs begin to stick together. Press the crumbs onto the bottom of the prepared pan. Bake 15 minutes until the crust is golden brown. Remove the pan to a cooling rack and cool 10-15 minutes.
Using a clean food processor bowl, process the ricotta until smooth. Add the cream cheese, sugar, Limoncello, vanilla, and remaining lemon zest. Blend well, stopping occasionally to scrap down the sides of bowl. Add the eggs and blend until incorporated. Pour the cheese mixture over the crust.
Place the baking pan in a large roasting pan. Pour hot water in the roasting pan to come halfway up side of smaller pan. Bake approximately 1 hour. The cake should be golden with the center moving slightly when shaken. Transfer the cake pan to a wire rack and cool 1 hour. Refrigerate at least 8 hours or overnight before serving. Cut the cake into 16 squares to serve.
Limoncello Cheesecake Squares
DESSERTS > CHEESECAKE RECIPES > LIMONCELLO CHEESECAKE SQUARES
BEAUTIFUL TO DISPLAY AND SERVE
LIMONCELLO
CANDLE
CANDLE
Made using the highest concentration of fragrance oils and an exclusive blend of soy-based wax and wicks that won't burn out.
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