Ingredients for Limoncello Liqueur Plus Cheesecake Squares
- Nonstick Cooking Spray
- 1 ½ cups biscotti
- Unsalted Butter
- 3 tablespoons lemon zest
- Whole Milk Ricotta Cheese
- 8 ounces (1 package) cream cheese, softened
- 1 cup granulated sugar, for syrup
- ¼ cup limoncello liqueur
- Vanilla Extract
- 2 large eggs
- 6 large lemons for limoncello
- 1 ½ cups vodka
- 1 cup water, for syrup
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How to Make Limoncello Liqueur Plus Cheesecake Squares
- Preheat oven to 350°F (175°C).
- Spray a 9x9x2-inch baking pan with nonstick cooking spray.
- In a food processor, finely grind 1 ½ cups biscotti.
- Add ½ cup (1 stick) melted unsalted butter and 1 tablespoon lemon zest. Process until moistened.
- Press crumb mixture into the bottom of the prepared pan.
- Bake for 15 minutes, or until golden brown.
- Cool completely on a wire rack.
- In a blender, blend 16 ounces (2 cups) ricotta cheese until smooth.
- Add 8 ounces (1 package) cream cheese, softened, and ¾ cup granulated sugar. Blend well, scraping down sides as needed.
- Blend in ¼ cup limoncello liqueur, 1 teaspoon vanilla extract, and 2 tablespoons lemon zest.
- Add 2 large eggs one at a time, pulsing until just combined.
- Pour the cheese mixture over the cooled crust.
- Place the baking pan in a larger roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan (water bath).
- Bake for 1 hour, or until the cheesecake is set and golden, and the center moves only slightly when gently shaken.
- Transfer to a wire rack and cool for 1 hour.
- Refrigerate for at least 8 hours, or up to 2 days, before cutting into squares.
- **Limoncello Recipe:**
- Peel zest from 6 large lemons using a vegetable peeler, avoiding the white pith.
- Place the lemon zest in a 2-quart pitcher.
- Pour 1 ½ cups vodka over the zest and cover with plastic wrap. Steep at room temperature for 4 days.
- In a saucepan, combine 1 cup water and 1 cup granulated sugar. Stir over medium heat until sugar dissolves (about 5 minutes).
- Cool completely.
- Pour the sugar syrup over the vodka and zest mixture. Cover and let stand at room temperature overnight.
- Strain the limoncello through a fine-mesh strainer, discarding the zest.
- Transfer to bottles, seal, and refrigerate for at least 4 hours (up to 1 month).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
503g
Fat
148g
Carbs
49g
