Zutaten für Giada's Limoncello Cheesecake Squares
- Nonstick Cooking Spray
- 1 ½ cups finely crushed biscotti (about 10-12 biscotti)
- Unsalted Butter
- 3 tablespoons lemon zest (from about 2 large lemons)
- Whole Milk Ricotta Cheese
- 1 (8 ounce) package cream cheese, softened
- 1 ½ cups granulated sugar
- ¼ cup limoncello
- Vanilla Extract
- 3 large eggs
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Zubereitung von Giada's Limoncello Cheesecake Squares
- Preheat oven to 350°F (175°C). Grease a 9x9x2-inch baking pan with nonstick cooking spray.
- In a food processor, finely crush the biscotti until they resemble coarse crumbs.
- Add the melted butter and 1 tablespoon of lemon zest to the food processor; pulse until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared baking pan. Bake for 15 minutes, or until lightly golden.
- Let the crust cool completely on a wire rack while you prepare the filling.
- In a clean food processor, beat the ricotta cheese until completely smooth and creamy.
- Add the softened cream cheese and sugar; blend until well combined, scraping down the sides as needed.
- Stir in the limoncello, vanilla extract, and the remaining 2 tablespoons of lemon zest.
- Add the eggs one at a time, pulsing after each addition until just combined. Do not overmix.
- Pour the cheesecake filling evenly over the cooled crust.
- Place the baking pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the baking pan (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly when gently shaken.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the cheesecake to set completely.
- Cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
1020g
Fat
889g
Carbs
92g
