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Limoncello Cheesecake Squares Recipe

Limoncello Cheesecake Squares

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Summers in Capri

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (72)

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Average Rating:

Total Reviews: 72

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  • on December 23, 2011

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

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  • on April 18, 2011

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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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  • on June 18, 2010

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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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  • on May 10, 2010

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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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  • on April 12, 2010

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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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  • on January 25, 2010

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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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  • on January 11, 2010

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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!

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  • on January 10, 2010

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    Cheesecake is the last thing I would bake. I recently went to a party where they were serving limoncello shots. I loved them and the Host gave me a bottle of my own. I saw this recipe from my favorite and admired Chef, Giada and I made it.,
    Amazing and so light!!! Who knew that making a crust out of biscotti would take this cheescake to a whole new level. WoW

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  • on December 22, 2009

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    Absolutely the best cheese cake I have ever had, very creamy, just to die for ;- You must try it.

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  • on November 06, 2009

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    I love this recipe, however I made changes, since we do not keep alcohol in the house, I subsitute the limoncello with Simply fresh squeeze lemonade and pure lemon juice. Not a fan of biscotti, so I use a graham cracker pie crust, topped with chilled cherry pie filling...has the perfect citrus bite. This cheesecake recipe is GREAT...it's gone in one day.Thanks Giada

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