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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Limoncello Cheese Cake Squares Recipe

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This recipe for Limoncello Cheese Cake Squares is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces biscotti
6 tablespoons unsalted butter
3 tablespoons lemon zest
temperature, drained
4 large eggs, room temperature
½ cup Limoncello liqueur
12 ounce container whole milk ricotta, room
2 (8-ounce) packages cream cheese, softened
2 teaspoons vanilla extract
Directions:
Directions:
Preheat oven to 350º F. Grease bottom of 9x9 baking pan. Finely grind the biscotti. Add melted butter and 1 tablespoon lemon zest. Mix until crumbs are moistened. Press crumb mixture over bottom only. Bake until crust is golden, about 15 minutes, cool completely. Blend ricotta until smooth. Add cream cheese and sugar, blend well. Add Limoncello, vanilla and remaining lemon zest. Add eggs one at a time, blending completely after each addition. Pour over crust and place the pan in a larger pan. Pour enough hot water in larger pan to come up half-way up the baking pan. Bake for about 1 hour until the center of the cake moves slightly when gently shaken. Cool completely and chill for at least 8 hours, up to 2 days.

 

 

 

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