Limoncello Cheesecake Squares

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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
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Add eggs one at a time and blend until incorporated.
  6. Pour completed mixture over the crust.
  7. Place your baking pan in a large roasting pan, and fill roasting pan with hot water halfway up the smaller pan.
  8. Bake for 1 hour, or until golden and set.
  9. Cool 1 hour, and then refrigerate 8 hours or overnight before serving.
  10. Cut into small squares and enjoy!
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6 Responses to “Limoncello Cheesecake Squares”

  1. Chris Says:

    Sounds and looks really lovely! That bottle of limoncello sitting forlornly in the cupboard will come in handy. One question though, did you use vanilla flavouring or natural vanilla extract?

    • Cari Miller Says:

      Thanks! We also had a bottle of (not so great) limoncello sitting around for ages that was begging to be used.

      We used natural vanilla extract. We definitely notice the difference with the real stuff and try to keep it on hand at all times.

      Let us know if you make it! We’d love to hear your thoughts.

  2. Κάθαρσις Says:

    I know it is very, very tasty. Love the cheese – lemon combination. And it looks great!

  3. Chris Says:

    Well, I’ve finally made the cheesecake and it was delicious. Rich and creamy and lemony. Unfortunately, I forgot to halve the amount of limoncello used, so it’s really, really strong!

    • Cari Miller Says:

      Chris – glad you made it, even if it was a boozy cheesecake! I’m actually a bit tempted to try them again with double the limoncello… 😉

  4. 2010 Food-In-Review « Life at No. 71 Says:

    […] Limoncello Cheesecake Squares – We need to make these again. Really yummy. […]

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