Limoncello Cheesecake Squares

Recipe courtesy Giada De Laurentiis

Show: Food Network SpecialsEpisode: Food Network Caters Your Vegas Wedding

Rated: 5 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
1 hr 15 min
Level:
Intermediate
Yield:
12 to 16 servings

Times:

Prep: 25 min
Inactive Prep: 8 hr 0 min
Cook: 1 hr 15 min
Total:: 9 hr 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup limoncello liqueur*
2 teaspoons vanilla extract
4 large eggs, at room temperature

Directions

Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.

Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs 1 at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.

Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).

Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.

*Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Mango Cheesecake with Basil Lemon Syrup

Picture of Limoncello Cheesecake Squares Recipe

Photo: Limoncello Cheesecake Squares

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-4 of 4

View all 4 Cheesecake Collections

Comments & Reviews

recipe Limoncello Cheesecake Squares
Anonymous 09-04-2008
Flag

excellent!
Rated: 5 stars out of 5

I needed to make a dessert ahead of time for a weekend party and came across this receipe. I was not sure if I would like the... limoncello, but it really gave the squares a unique flavor. It was perfect to make ahead of time- they came out flawless and everyone raved about how good they were- especially the biscotti crust!Read more
recipe Limoncello Cheesecake Squares
Sue Wausau, WI 06-20-2008
Flag

EXACTLY What I Was Searching For!
Rated: 5 stars out of 5

My husband and I had a limoncello cheesecake made with ricotta cheese and an almond biscotti crust during a weekend getaway... at a very nice, upscale restaurant. I thought about writing to a cooking magazine that often obtains recipes at readers' requests as the dessert was so unique and so incredible. However, I decided to search the Food Network website first, and there it was! I made the cheesecake today and it certainly did not disappoint us! We are true lemon lovers, so I also added a 1/2 t. of pure lemon extract. The restaurant served the cheesecake in mini (individual) springform pans, so I will try that next time, now that I know the recipe was a success and the flavor I was looking for. This recipe has a wonderful texture and flavor -- it's definitely one I will make over and over again.Read more
recipe Limoncello Cheesecake Squares
Anonymous 11-08-2007
Flag

Luscious Limoncello Cheesecake
Rated: 5 stars out of 5

The recipe was easy to follow and it was the easiest cheesecake I've ever made. Perfect for the person who can't handle... making the traditional graham cracker crust in a springform pan. The biscotti crust was crunchy and the cheesecake was heavenly.Read more
recipe Limoncello Cheesecake Squares
Anonymous 11-14-2006
Flag

WOW L.C.S.
Rated: 5 stars out of 5

easy to make .. taste fantastic... disappears faster than chocolate chip cookies.
recipe Limoncello Cheesecake Squares
Jamie Grants Pass, OR 10-17-2006
Flag

Superb!
Rated: 5 stars out of 5

This is by far the BEST cheesecake I have EVER eatten. Oh my gosh, the limoncello is PERFECT in this recipe! A "must try"!
recipe Limoncello Cheesecake Squares
Gina chicago, IL 10-11-2006
Flag

It's Lick Your Plate Good!
Rated: 5 stars out of 5

I made this recipe for a dinner party, and it was a hit! For the crust, I used Lorna Doone shortbread cookies instead of... biscotti.Read more