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Limoncello Cheese Cake Squares Recipe

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This recipe for Limoncello Cheese Cake Squares, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Dillard
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces biscotti
6 tablespoons unsalted butter
3 tablespoons lemon zest
temperature, drained
4 large eggs, room temperature
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 350 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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