CUCINA CARA MIA.......Random thoughts from "my dear kitchen" about food, travel, Italy, San Diego and life!

Sunday, March 15, 2009

GOT LEMONS???



Don't make lemonade....make Limoncello Cheesecake Squares!



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 sugar
1/2 cup limoncello liqueur*, store bought or homemade
2 teaspoons vanilla extract
4 large eggs, at room temperature




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 (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work 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 slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).

Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.

*Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets.


These are creamy, smooth and lemony!!

11 comments:

Twyla and Lindsey said...

I love it when you share recipes! I also love Giada and have often thought the same thing, How does she stay so tiny? You're making me want Limoncello. I love your new banner photo too. How lovely you got to spend time in Italy. That's the kind of thing we all dream about. Twyla

Sue said...

I'm always using Giada's recipes...this one looks very good, I love anything with lemon...I love making her 2 ingrediants ravioli dough...flour+water=amazing...

Linda at Lime in the Coconut! said...

Oh.....Heaven! This looks like a keeper for sure!

Coastal Nest. said...

oh my goodness. No, I dont have lemons, Ive got dust, and plenty of it. But Im going to get lemons..fer sure!!
happy St pats, girlfriend!

Sabina said...

I'm all over this - I love Limoncello anything!! Thank you!!

:)

Pat @ Mille Fiori Favoriti said...

I wonder the same thing about Giada too! My guess is she eats very small amounts, something I find impossible to do. :)

I like Ina Garten --now there's a woman who eats with gusto!

Tammy said...

Yummmmm, Lemon is my favorite, I think I'll be making these this weekend, since your recipes are always fabulous in my book!!

janie said...

This was so light and delicious! Thanks for sharing it with me.

napa farmhouse 1885 said...

this looks delicious...thank you for the comment on my blog..brought me right over here..and, yes...we should make limoncello all summer..to drink!! and to make this dessert..
best,
diane

Anonymous said...

I must try this recipe it looks great! I love the pictures....you need to come down to my neck of the woods, we have a great farmers market and tons of interesting shops...point loma/ob PCakes

darnold23 said...

I can't wait to try this recipe. I saw your note about it when you responded to another blogger. Thanks so much for sharing.