Giada's Limoncello Cheesecake Squares Recipe

Name: Giada's Limoncello Cheesecake Squares
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: 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

Transport yourself to the sun-drenched shores of Capri with Giada De Laurentiis' irresistible Limoncello Cheesecake Squares! This recipe, inspired by her "Everyday Italian" show, features a buttery biscotti crust infused with bright lemon zest, topped with a creamy, tangy limoncello cheesecake filling. Easy to make and perfect for any occasion, these squares are a guaranteed crowd-pleaser. Get ready for a taste of Italian summer!

Prep Time 45 mins

Cook Time 105 mins

Calories 4080.1 kcal

Protein 197g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!