Recipe: Limoncello Lemon Cheesecake Squares
Summary: Giada has once again provided a luscious finish to our meal, this one bursting with lemon flavors and with an excuse to use our freshly made Limoncello.
Ingredients
- Nonstick cooking spray
- 8 ounces purchased biscotti (we used Cooking Light’s Lemon Biscotti without the glaze)
- 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 lower in fat cream cheese, at room temperature
- 1 cups sugar (use an extra 1/4 cup for a sweeter cake)
- 1/2 cup limoncello liqueur
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature (we used 3 extra large)
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