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Limoncello Cheesecake Squares Recipe

Limoncello Cheesecake Squares

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 11-20 of 74

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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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  • on September 06, 2009

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    I cut the sugar amount in half and still thought it was a bit too sweet for my taste. The crust was way too greasy -- next time I will cut the butter amount in half, too.
    Did not taste the limoncello at all -- which was both surprising and disappointing. I don't know if it all evaporated during baking but there was not even a trace of its' aroma left (and I used a good quality brand.
    Baking time for me was 1 hr and a half in order to achieve a pale golden color.
    Texture was lovely and light, not gritty at all. Yummy with a fresh blueberry sauce.

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  • on August 30, 2009

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    They came out great even though I do not have a food processor. I used a kitchen towel and a hammer (yes from the garage, to smash the cookies into pieces. It worked perfect. Also, just used a hand mixer for the batter. They came out perfect and my friends loved them. Makes 12 of a very good size or more if cut smaller.

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  • on August 26, 2009

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    I brought this over to a summer BBQ with friends that are waiters and bartenders (people who like to drink and they devoured them. I felt like the taste was a touch too boozy for my liking but it worked for this crowd. This is the perfect cheesecake to cut into little bars for serving at this kind of event because it is rich and a few bites is all you need. I took extra care to blend just the ricotta and then just the ricotta and the cream cheese together for longer than I normally would have, just to avoid any graininess and the texture of the cheesecake was really outstanding. Super smooth and creamy.

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  • on August 25, 2009

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    I liked this recipe a lot, I would definatly make it again. I would probably cut out some of the lemon zest, I thought it overpowered the limoncello and the cheesecake flavor. But still delicious!

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  • on August 10, 2009

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    This was a great dessert to bring to a family dinner! It was not too difficult and although I probably won't use the Limoncello for much else, it was well worth it to buy the bottle for this.

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  • on July 06, 2009

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    This is such a wonderful recipe for anyone who doesn't bake-like me~
    I used the homemade limoncello recipe, and also, used a springform pan and cooked it 15 minutes longer as a previous reviewer mentioned-PERFECT outcome! My husband and I are visiting the Amalfi Coast in September and I thought this would be a great segway into preparing for our journey!
    He was astounded that first of all I baked, but that it was so delicious!
    Thank you, Giada!

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  • on July 02, 2009

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    I made this for a BBQ...Everyone loved it..I actually thought it could have used MORE lemon flavor, I love lemons..Maybe alittle more lemon zest the next time!! I'm making it again this weekend for the 4th!

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  • on June 25, 2009

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    I loved the flavors in this cheesecake!
    Question about the baking time: how long did most people have to bake to get it golden on top? I baked for a little over an hour and then took it out, but it wasn't golden and now I'm thinking I should have cooked it for longer to have gotten a firmer consistency...

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