Limoncello Cheesecake Squares

Name: Limoncello Cheesecake Squares
Prep time: 9 h 40 min
Cook time: 9 h 40 min
Total time: 9 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 227 grams purchased biscotti; 454 grams packages cream cheese, at room temperature; 4 larges eggs, at room temperature; 3 Tbsps grated lemon zest; 118 milliliters limoncello liqueur; 340 grams fresh whole milk ricotta, drained, at room temperature; 296 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, melted; 2 teaspoons vanilla extract

Limoncello Cheesecake Squares is a dessert that serves 16. One portion of this dish contains around 7g of protein, 17g of fat, and a total of 326 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have limoncello liqueur, sugar, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 9 hours and 40 minutes. Users who liked this recipe also liked Limoncello Liqueur Plus Cheesecake Squares, Limoncello No-Bake Cheesecake, and Limoncello Pound Cake with Meyer Lemon Curd Filling & Goat Cheese, Thyme and Limoncello Icing.

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.

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Cooking Spray

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Baking Pan

Oven

Finely grind the biscotti in a food processor.

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Biscotti

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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.

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Lemon Zest

Butter

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Frying Pan

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

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Crust

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Wire Rack

Oven

Blend the ricotta in a clean food processor until smooth.

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Ricotta Cheese

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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.

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Cream Cheese

Lemon Zest

Limoncello

Vanilla

Sugar

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Bowl

Add the eggs 1 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.

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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).

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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.

Ingredients you will need

Limoncello

Liquor

Equipment

Ingredients

Servings:

227grams

purchased biscotti 454grams

packages cream cheese, at room temperature 4larges

eggs, at room temperature 3Tbsps

grated lemon zest 118milliliters

limoncello liqueur 340grams

fresh whole milk ricotta, drained, at room temperature 296milliliters

sugar 6Tbsps

(3/4 stick) unsalted butter, melted 2teaspoons

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake can be paired with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.