Limoncello Cheesecake Squares

Name: Limoncello Cheesecake Squares
Prep time: 11 h 35 min
Cook time: 11 h 35 min
Total time: 11 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 227 grams purchased biscotti; 454 grams packages cream cheese, at room temperature; 2 teaspoons vanilla extract4 large eggs, at room temperature; 3 Tbsps grated lemon zest; 10 lemons; 340 grams fresh whole milk ricotta, drained, at room temperature; 591 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, melted; 750 milliliters vodka; 828 milliliters water

Limoncello Cheesecake Squares requires about 11 hour and 35 minutes from start to finish. This recipe makes 16 servings with 467 calories, 6g of protein, and 16g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have purchased biscotti, cream cheese, vanillan extract4 eggs, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Finely grind the biscotti in a food processor.

Ingredients you will need

Biscotti

Equipment you will use

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.

Ingredients you will need

Lemon Zest

Butter

Equipment you will use

Frying Pan

Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Ingredients you will need

Crust

Equipment you will use

Wire Rack

Oven

Blend the ricotta in a clean food processor until smooth.

Ingredients you will need

Ricotta Cheese

Equipment you will use

Food Processor

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.

Ingredients you will need

Cream Cheese

Lemon Zest

Limoncello

Vanilla

Sugar

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Bowl

Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.

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Egg

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Bowl

Pour the cheese mixture over the crust in the pan.

Ingredients you will need

Cheese

Crust

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Frying Pan

Place the baking pan in a large roasting pan.

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Baking Pan

Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan.

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Water

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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).

Equipment you will use

Oven

Frying Pan

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.

*Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.

Ingredients you will need

Limoncello

Liquor

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith.

Ingredients you will need

Vegetable