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Limoncello Cheesecake Squares Recipe

Limoncello Cheesecake Squares

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Average Rating:

Total Reviews: 74

Showing 21-30 of 74

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  • on May 31, 2009

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    I always love Giada's recipes, and although it was delicious, it was grainy. No, I didn't have a food processor, but beat it with a mixer for a long time. It did not seem grainy when I put in to bake. Also, I tasted it in about 2 hours of chilling...how much difference does it make to let it chill for the 8 hours?? Any suggestions??

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  • on March 27, 2009

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    I made a double batch, one to take to a friend's house when I was dropping dinner over and the other to keep. I had used my pan for her's and didn't know what to use for mine.....when I saw the muffin tin. It worked out perfectly, 12 individual cheesecakes. I just adjusted the baking time a little.They were so easy to remove with a small spatula. The flavor is incredible! I made a simple fresh strawberry sauce to go with them.
    My family, coworkers and friends could not say enough about them. I will definetly make these again and again!

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  • on March 24, 2009

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    Made these for a party. They were wonderful. Very rich so cut them into small squares, but worth the work. I actually invested in a food processor so I love using it now, it did make it easy to do, but I would bet you could do it in a blender if you didn't have one.

    Loved it, will make again and again, I think it will be our Easter dessert.

    Thanks Giada!

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  • on December 12, 2008

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    I just loved these! Turned out perfect for me. It's now one of my favorite dessert recipes. As for the complaint about the cost....uh, wasn't that obvious even before you made it?

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  • on July 20, 2008

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    My husband who never has eaten cheesecake, truly enjoyed this. I was completely surprised how enjoyable this was. It was even better when I used her citrus biscotti's for the crust rather than regular store bought biscotti. At hit with everyone in the house even my 1 and 3 y/o.

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  • on July 06, 2008

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    I don't understand so many people giving this recipe (and many others 5 stars. Shouldn't 5 stars be reserved for outstanding, knock your socks off, so good it's insane? If I had these at a restaurant, I wouldn't order them again. If I had these at a friend's house, I wouldn't ask for the recipe - they were just okay.

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  • on June 17, 2008

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    This was a perfect dessert to bring on the boat! It was soo good! Everyone wanted the recipe for it! Don't be like me and cook the crust longer cuz you think it is not done! My got alittle burnt! But still was very very good!

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  • on March 30, 2008

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    i made this for a buffet party, and alongside 5 other deserts, this grabbed all the attention! they were so flavorful and easy to make. thanks Giada!

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  • on February 05, 2008

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    I needed a recipe to use up the Limoncello I bought while in Capri last summer, and I came upon this recipe. You can't go wrong with Cheesecake AND limoncello, now I wonder if the Meloncello would work just as well as I bought both while here in Italy. Miss your show Giada, They don't have it on Armed Forces Network in Europe.

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  • on December 16, 2007

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    First, I made my own biscotti, a lemon one I found on Epicurean.com, which is wonderfully flavored with just the right amount of lemon (and still I used one tablespoon of zest with the butter. Next, I let the processor beat the ricotta fully before I added the room temp cream cheese, so perhaps the graininess some expressed here is a result of not beating long enough. I thought the limoncello would make for a runny texture, but it did not. I suppose the alcohol all dissipated, leaving a subtle but yummy result!
    The next time I make this recipe, however, I'll use a springform pan and treat it like a regular cheesecake. If you do likewise, just be sure to cover the bottom and sides of the pan with foil to prevent the bubbling water from entering the cake. Eventually, I'll try this also with a sour cream topping.

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