It’s been nearly a month since we’ve blogged. Easily the longest without posting we’ve gone. We’ve been a bit… unmotivated lately. Felt a bit like we just recycling through our favourite cookbooks, and while we were posting some tasty dishes, it just didn’t seem as inspiring.
Well, we’re back, and we have a goal of cooking some tasty and unique dishes over the next few weeks. But first, we thought we’d share a few things we made for Adam’s uncle George’s 60th birthday party. I can assure you that this recipe is worthy of being our first in nearly a month: Limoncello Cheesecake Squares. One of George’s friends made a point of thanking us personally and said it was as good as anything he’d had at a restaurant. Then again, he also called Adam’s mom’s biscotti “sex on a plate” – so maybe he was just enthusiastic about all things food (not to suggest her biscotti wasn’t awesome – it was!)
We doubled the recipe, and baked it into a 11 x 7inch pan… which wasn’t quite big enough for all of the filling. We’d intended to bake the leftovers in a smaller ramekin, but after a fairly hellish week, we never got around to it. Oh well. The doubled recipe is below. Feel free to halve it and bake in a square pan.
Limoncello Cheesecake Squares (adapted from Mangia Bene Pasta.)
- 8 ounces amaretti cookies
- 8 ounces other italian cookie – we used “S biscuits“
- 12 tablespoons unsalted melted butter
- 6 tablespoons grated lemon zest, divided
- 24 ounces ricotta cheese, drained
- 32 ounces cream cheese, room temperature
- 2.5 cups sugar
- 1 cup limoncello (we used a pretty cheap brand – and it still turned out great)
- 4 teaspoons vanilla
- 8 eggs
- Preheat oven to 350°F.
- Grease pan and line with parchment paper. This is a bit tricky. You can also just grease and flour – but I was paranoid about sticking.
- Blend cookies in a food processor, add the melted butter and 2 tablespoons of the lemon zest. Process until it begins to clump. Press the crust into the bottom of the prepared pan. Bake 15 minutes until crust is golden. Cool 10-15 minutes.
- Working in batches if you need to (I did two half batches and combined it – my food processor isn’t *that* big), process ricotta until smooth in a clean food processor. Add cream cheese, sugar, limoncello, vanilla, and remaining zest. Blend well.
- Add eggs one at a time and blend until incorporated.
- Pour completed mixture over the crust.
- Place your baking pan in a large roasting pan, and fill roasting pan with hot water halfway up the smaller pan.
- Bake for 1 hour, or until golden and set.
- Cool 1 hour, and then refrigerate 8 hours or overnight before serving.
- Cut into small squares and enjoy!