Limoncello Cheesecake Squares
A couple of weeks ago, I turned on the television and became entranced by Food Network Caters Your Vegas Wedding. For those unfamiliar, engaged couples entered a contest in which the grand prize was a wedding reception catered by Food Network. One of the many desserts featured was this one by Giada De Laurentiis. These looked too good to pass up. So, I found the recipe on their website, tagged it at del.icio.us, and anxiously awaited the opportunity to try it out.
With company coming for dinner, I decided it was time. I got all the ingredients together and headed to the liquor store. Limoncello, I have learned, is a popular Italian liqueur made from lemons, alcohol, sugar, and water.
I followed the original recipe pretty closely. I recommend a pretty basic biscotti for the crust. Pick one that you think will complement the lemon flavors well.
After chilling in the refrigerator overnight, it was finally time to try them out. Oh, my. They are so good. Light, fluffy, smooth. The biscotti crust was just the right flavor to go with the lemon filling.
Limoncello Cheesecake Squares
These sweet, lemony Limoncello Cheesecake Squares are an absolute delight!
Ingredients
For the crust:
- 8 ounces (227g) store-bought biscotti, ground into crumbs*
- 6 tablespoons (85g) unsalted butter, melted
- 1 tablespoon grated lemon zest
For the cheesecake filling:
- 12 ounces (340g) whole milk ricotta, drained, at room temperature
- 16 ounces (454g) cream cheese, at room temperature
- 1 & 1/4 cups (250g) granulated sugar
- 1/2 cup (118ml) limoncello liqueur
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
Instructions
To make the crust:
- Preheat oven to 350°F. Grease a 9"x 9"x 2" baking pan.
- Combine the biscotti crumbs, butter, and 1 tablespoon lemon zest until thoroughly combined.
- Press into the bottom of the prepared pan.
- Bake 14 to 18 minutes, or until golden brown. Place on a wire rack to cool completely.
To make the cheesecake filling:
- Using an electric mixer on medium speed (or a food processor), beat the ricotta until smooth. Add the cream cheese and sugar, and mix well.
- Add the limoncello, vanilla, and 2 tablespoons lemon zest.
- Add the eggs, one at a time, mixing until blended after each addition.
- Pour the filling mixture over the cooled crust in the pan.
- Place the baking pan in a large pan. Pour hot water into the larger pan so that the water is about halfway up the sides of the pan with the cheesecake.
- Bake 1 hour, or until the cheesecake is golden and the center moves just slightly when the pan is gently shaken.
- Cool the cheesecake bars completely on a wire rack. Then refrigerate 8 hours before cutting into bars and serving.
Notes
*I like to use a food processor to make fine crumbs, but use whatever method you prefer.
The cheesecake bars should keep 2-3 days in the refrigerator.
Recipe slightly adapted from Food Network.
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
13 Comments on “Limoncello Cheesecake Squares”
I’m totally gonna have to try these. Since I’m in Sicily, Limoncello is available on every corner along with the best ricotta in the world! I’ll let you know when I end up making them!
I still haven’t procured any Limoncello. I’m anxious to hear about your results.
Pingback: Happy (half-)Birthday, Bake or Break! -- What’s cooking at Tech-Recipes
Hey, was the cheesecake sweet enough? My daughter tried to make me some limoncello but was doubling the recipe and forgot to double the sugar. I now have a big bottle of not very sweet lemon vodka. I’m thinking about making your lemon squares. I think I can figure out how much sugar is missing per ounce and then add that to the recipe but am wondering if I should even bother. If you say they are delicious with lemon vodka then my slightly sweet lemon vodka should be good, too. Right? What do you think?
Bakequery, I think it’s worth a shot. If it doesn’t taste sweet enough, you could always sprinkle the bars with confectioner’s sugar. That would add a little sweetness. Good luck!
3/8 cup is more than 1/4 cup 🙂 How much lemon vodka did you really use?? It sounds delicious.
Lisa, that was a typo that I have now corrected. The original recipe calls for 1/2 cup of limoncello. So, I used 3/8 cup lemon vodka plus 1/8 cup of water. Thanks!
I love limoncello from Italy but you can easily make your own: Soak the zest from 6 organic lemons in 750 mm bottle of vodka
(preferably 100 proof)in a jar with a tight fitting lid for 10 days. Bring 3 cups of water and 1 1/2 cups sugar to a boil for 3 minutes or until the sugar dissolves. Strain the vodka/zest mixture (reserving the zest) into a bowl. Stir the zest into the hot sugar syrup and strain into another bowl. When cool stir into the lemon flavored vodka. Discard the zest. Store in jar with a lid for another 5 days before serving. Store in freezer.
Thanks for the tip, Donna! I may have to try that one of these days, since my local liquor store still has no limoncello.
THESE LUK NICE… IL TRY THEM..
This looks fantastic, thank you for sharing…
Pingback: Limoncello cheesecake | Jefftracy
Hi!
I shared your Limoncello Cheesecake Bar recipe because I snorted laughing when you mentioned your husband drinking the batter. I hope you have made the recipe with limoncello because it is very good!