Limoncello Cheesecake Squares

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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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First of all I make lots of Giada's recipes and they all turn out FANTASTIC, I was not a fan of this cheesecake, however, the rest of my family absolutely loved it! I thought there was too much limoncello in it, and I didn't care for the texture of it because of the ricotta, I guess i'm used to "regular" cheesecake with just cream cheese. So if you like traditional cheesecake, you MIGHT not like this, but like I said everybody else loved it!

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The cheesecake squares were good but not worth the cost of the ingredients. We had the limoncello from a recent trip to Italy but the cost of the fresh ricotta and the biscotti ended up costing me 20.00 dollars in incredients. Would be interested in trying with ground cookies and storebought ricotta. You were not able to taste the biscotti.

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I made this for the 4th's picnic. I was a huge hit. It wasn't to strong since we are using alcohol. It gave it a really nice lemon flavor. I don't have a food processor but the blender worked well. I did have to do it in two parts. Twice to get the biscotti crushed and then after I mixed all the ingredients together, I blended the cheese in the blender in two batches. It turned out GREAT!!!! It is also very rich, so cut the pieces on the smaller side.

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I had literally been in Capri (and all over Italy and had brought home six bottles of Limoncello the week before this aired on TV. I was thrilled to see this recipe and couldn't wait to try it. I'm sad to say my cheesecake tasted way to strong of alcohol to enjoy. Yes, I do love limoncello but I guess it must me chilled for me to enjoy. I will save the rest of my bottles (kept in the freezer and enjoy it slowly. For the cheesecake, I will have to rely on the traditional methods and flavors. This one was not for me.

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love the idea of lemon cheesecake. I
really like the recipe for limoncello with the cheeseckae recipe. I love watching everyday italian, i'm italian and i'm fascinated with everything you make but this is the first recipe i've actually tried, my family loves it, thanks again for the limoncello recipe.

lisa,ciao

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This is the best cheesecake I have ever made. My family loved it. You can smell lemon throughout the dish. Thank you Giada for such a awesome dolci recipe to add to my collection!

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I made this for a dinner party. It was such a hit, everyone was asking for the recipe. My husband still drools every time I mention making it. Sweet, lemony and cool.

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My family and guests loved these! It's such a nice alternative to traditional cheesecake.

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Super fun recipe with all items on our wedding registry used! Tools necessary are the blender and we found a copious amount of blending with hand mixer a success! Making limoncello drizzle for next time! Talk about the taste of Italy!