Limoncello Cheesecake Squares

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Giada thank you so much with a couple of slight variations I made my first successful cheesecake because of this recipe. My mother and grandfather originally from New York loved it and said it was the best they have tasted in 30 years thanks a bunch : you rock!!!

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I made this for my valentine. I did cut the limoncello in half and added about 1/8 c of lemon juice and a teaspoon of lemon extract. I left out the zest in the cheesecake but did include it in the crust which was a honey graham instead of biscotti. Cooked in a 9" springform and also added a sour cream cap (3/4 c sour cream, 1/2 c sugar, 1 teas vanilla and I teas lemon extract in the last 10 minutes of baking. Topped with blackberries and served to rave reviews. First time making cheesecake so I was thrilled with how yummy it turned out.

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The BEST cheesecake!

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Made it a while ago and it was a hit every time. My new favorite!!!

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Loved everything about it but would probably consider using a spring form pan for a standard cheesecake format.

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First time used cold eggs and followed recipe exactly, and the middle was too soft. Second time I used lemon biscotti (packages of 8 individually wrapped pieces and a few pieces of almond biscotti. Also used 8 TBL of butter, and pressed into TWO 8X8 pans, so the crust AND the filling was thinner. Watched the video of Giada making it, and realized that EVERTHING blends better when warm. I also did NOT drain the ricotta the first time, and DID DRAIN IT the second time. VERY important step that I missed, and I think the first time the filling was too thin. My Italian friend (from Salerno thought it was wonderful. This is now a family favorite.

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Thanks for sharing. I love this recipe and have made both the cheesecake squares and Limoncello a couple of times. Have gotten rave reviews on both.

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Giada is a cooking goddess. I made these for Easter and what a hit. We had leftovers due to small gathering so now my husband and I are addicted. It has taken us this long to stop thinking about how good a square would be after dinner. Absolutely the best and very easy to put together. Definitely a keeper!

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I too did not have Limoncello so I used lemon juice. It would be nice if the author of the recipe would give a substitute with a quantity. If using just the lemon juice I would use more than 1/2 cup. It was not lemony enough for my tastes. But the dessert was yummy. I would make it again using more lemon all around.

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This cheesecake was excellent and what's even better -- it's so unique. Between the biscotti crust and the unique flavor of the lemoncello -- this recipe is like nothing you've ever had. I loved the fact that it's easy too! I'm not proficient in the kitchen so I love easy to make recipes that turn out this good. I served at a dinner party for 10 and everyone raved about it (and they know they're allowed to give me honest feedback!. I made it exactly as shown and I would say "no tweaking needed". Enjoy!