Limoncello Liqueur Plus Cheesecake Squares

Recipe courtesy - giada de laurentiis - everday italian. this caught my eye mainly for the limoncello liqueur recipe. the cheesecake is a bonus round ;-) the limoncello takes at least 4 days to create so plan ahead!!

Steps

Preheat the oven to 350 degrees f.

Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.

Finely grind the biscotti in a food processor.

Add the melted butter and 1 tablespoon of lemon zest , and process until the crumbs are moistened.

Press the crumb mixture over the bottom of the prepared pan.

Bake until the crust is golden , about 15 minutes.

Cool the crust completely on a cooling rack.

Blend the ricotta until smooth.

Add the cream cheese and sugar and blend well , often scraping down the sides of bowl.

Blend in the limoncello , vanilla , and remaining 2 tablespoons of lemon zest.

Add the eggs one at a time , and pulse just until blended.

Scrape down the sides of the bowl as needed.

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 slight.

Ingredients

nonstick cooking spray, biscotti, unsalted butter, lemon zest, whole milk ricotta cheese, cream cheese, sugar, limoncello, vanilla extract, eggs, lemons, vodka, water