Limoncello Cheesecake Squares

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I made Giada's limoncello recipe then used it in these squares. It is easy to buy limoncello at the liquor store too. They are awesome. I have had made them many times. I've received compliments on them and made for a couple of parties. Thanks for sharing this one.

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Not only was this easy to make, it was really fun! I followed the recipe, but used lemon juice instead of limoncello. This cheesecake was so lemony and perfect. This is definitely a new favorite!

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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!

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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.

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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.

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easy to make .. taste fantastic...
disappears faster than chocolate chip cookies.

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I made the recipe exactly as directed and it was very good. It has a unique combination of flavors from the anise in the biscotti and the limoncello (store bought. Be sure to follow the directions and wait at least 8 hours before cutting into it. It really cuts and tastes better if you wait even longer.

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I made this cheesecake for my Italian family who all claim to better cooks than each other. I now think I'm at the top of their list. This was an easy dessert to make. I used my homemade limoncello and homemade almond biscotti. I also used a springform pan to make it more of a traditional cheesecake and it worked perfectly. I put a pan of water on the rack below the cheesecake so that the cheesecake wouldn't split and also as soon as the cheesecake came out of the oven I ran a knife around the edge to prevent it from pulling and cracking the edge. I baked it for an hour and 10 minutes. I served it with slightly heated seedless raspberry jam and fresh raspberries with a dusting of powdered sugar. Don't wait for a special occasion to try this fabulous dessert.

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Everyone loved the lemony taste. The biscotti crust is great--I used biscotti with almonds.

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The crust of this cheesecake was awesome and the flavors really good. I used the food processor only for the ricotta cheese but then I transferred it to a mixer. It was really good and easy to cook!