Limoncello Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar1/2 cup limoncello liqueur*, store bought or homemade, recipe follows
2 teaspoons vanilla extract
4 large eggs, at room temperature
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Directions: |
Directions:Step 1: Preheat oven to 350 degrees F.
Step 2: Spray bottom of 9/13" pan with nonstick cooking spray.
Step 3: Finely grind the biscotti in a food processor.
Step 4: Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened.
Step 5: Press the crumb mixture over the bottom (not the sides) of the prepared pan.
Step 6: Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Step 7: Blend the ricotta in a clean food processor until smooth.
Step 8: Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl.
Step 9: Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest.
Step 10:Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Step 11:Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
Step 12:Transfer the cake to a rack; cool 1 hour.
Step 13:Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve. |
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Number Of
Servings: |
Number Of
Servings:12-16 |
Preparation
Time: |
Preparation
Time:1 hour 30 minutes |
Personal
Notes: |
Personal
Notes: Courtesy of Giada DeLaurentis, Food Network
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