LIMONCELLO RICOTTA CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
- For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
- Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.
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!
Provided by SusieQusie
Categories Cheesecake
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
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 (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 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 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:.
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Nutrition Facts : Calories 1311.4, Fat 49.1, SaturatedFat 29.7, Cholesterol 283.6, Sodium 329.3, Carbohydrate 148.9, Fiber 8.8, Sugar 125.8, Protein 18.6
LIMONCELLO CHEESECAKE SQUARES
Provided by Giada De Laurentiis
Categories dessert
Time 11h35m
Yield 12 to 16 servings
Number Of Ingredients 12
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 (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. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.
- Limoncello:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
- Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
- Makes: 7 cups
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: 4 days and 4 hours
More about "limoncello liqueur plus cheesecake squares recipes"
LIMONCELLO CHEESECAKE BARS - BETTER HOMES & GARDENS
Web Nov 06, 2020 Let cool on a wire rack. For filling: In a large bowl beat cream cheese, the 2/3 cup sugar, and the vanilla with a mixer on medium until …
From bhg.com
Servings 24Calories 201 per servingTotal Time 3 hrs 45 mins
From bhg.com
Servings 24Calories 201 per servingTotal Time 3 hrs 45 mins
- Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending foil over edges. In a medium bowl stir together graham cracker crumbs, the 1/4 cup sugar, and the lemon zest. Add melted butter; stir until combined. Spread in prepared pan; press firmly. Bake 8 minutes or until lightly browned. Let cool on a wire rack.
- For filling: In a large bowl beat cream cheese, the 2/3 cup sugar, and the vanilla with a mixer on medium until combined. Beat in limoncello until smooth. Beat in eggs just until combined. Pour filling over baked crust. Bake 20 minutes or until set. Let cool in pan on a wire rack 1 hour. Chill at least 2 hours.
- Using foil, lift out uncut bars. Cut into bars. Top with Candied Lemon Slices. If desired, dust with powdered sugar. Refrigerate up to 3 days. Makes 24 bars.
A HOME MADE LIMONCELLO RECIPE ...PLUS A WONDERFUL …
Web Here below is excerpt from The YouTube channel about this recipe plus the video to watch . Gennaro’s on the Amalfi Coast in Italy to show you how to make your own limoncello – an Italian lemon liqueur that’s a very …
From afternoonbakingwithgrandma.com
From afternoonbakingwithgrandma.com
NO BAKE LIMONCELLO CHEESECAKE RECIPE | EAT MY …
Web May 15, 2021 Remove the tin from the fridge and cover the whole base with the cheesecake filling,then gently drop the tin onto the kitchen counter 5 to 10 times to let any bubbles out. Place the cheesecake in the fridge …
From eatmycheesecake.com
From eatmycheesecake.com
LIMONCELLO LIQUEUR PLUS CHEESECAKE SQUARES RECIPE - FOOD.COM
Web Apr 15, 2012 - Recipe courtesy - Giada De Laurentiis - Everday Italian. This caught my eye mainly for the limoncello liqueur recipe. The cheesecake is a bonus rou. Pinterest. …
From pinterest.com
From pinterest.com
LIMONCELLO LIQUEUR PLUS CHEESECAKE SQUARES RECIPE - FOOD.COM
Web 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! Pinterest. Today. …
From pinterest.com
From pinterest.com
NO-BAKE LIMONCELLO CHEESECAKE! - JANE'S PATISSERIE
Web Dec 28, 2016 Leave to set in the fridge, covered, for 5-6 hours, or preferably over night. Carefully remove the cheesecake from the tin. Whip the double cream up with the icing sugar and pipe around the edge of the cheesecake! Arrange some fresh lemon slices and some jelly lemons around the cheesecake.
From janespatisserie.com
From janespatisserie.com
LIMONCELLO CHEESECAKE SQUARES RECIPE | GIADA DE LAURENTIIS
Web Directions. 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 …
From cookingchanneltv.com
From cookingchanneltv.com
LIMONCELLO CHEESECAKE SQUARES | FOOD NETWORK SHOWS, COOKING …
Web Limoncello Cheesecake Squares. 05:27. Limoncello liqueur is the perfect complement to cheese in these light and tangy squares. From: Summers in Capri with Everyday Italian.
From foodnetwork.com
From foodnetwork.com
LIMONCELLO CHEESECAKE SQUARES : RECIPES - COOKING CHANNEL
Web 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.
From cookingchanneltv.com
From cookingchanneltv.com
LIMONCELLO LIQUEUR PLUS CHEESECAKE SQUARES RECIPES
Web Steps: Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending foil over edges. In a medium bowl stir together graham cracker crumbs, the 1/4 cup sugar, and …
From tfrecipes.com
From tfrecipes.com
LIMONCELLO CHEESECAKE BARS - RECIPE | HARDCORE ITALIANS
Web Jan 30, 2020 2 cups graham cracker crumbs (15 crackers) 2 tablespoons sugar. 1/4 pound (1 stick) unsalted butter, melted. For the filling: 16 ounces cream cheese, such as Philadelphia, at room temperature. 1 1/4 cup sugar. 1 1/2 cups whole-milk ricotta cheese (12 ounces), homemade or store-bought. 1/2 cup Italian limoncello, at room temperature.
From hardcoreitalians.blog
From hardcoreitalians.blog
LIMONCELLO LIQUEUR PLUS CHEESECAKE SQUARES FOOD
Web Nonstick cooking spray: 2 cups graham cracker crumbs (15 crackers) 2 tablespoons sugar: 1/4 pound (1 stick) unsalted butter, melted: 16 ounces cream cheese, such as …
From homeandrecipe.com
From homeandrecipe.com
LIMONCELLO CHEESECAKE RECIPES (PAGE 1) - FOODFERRET
Web Limoncello Liqueur Plus Cheesecake Squares Recipe - Food.com butter, lemon peel, ricotta cheese, cooking spray, vanilla extract, lemon, eggs, cream cheese, sugar, …
From foodferret.com
From foodferret.com
LIMONCELLO CHEESECAKE BARS - JAM HANDS
Web Jul 30, 2022 1. 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 …
From jamhands.net
From jamhands.net
LIMONCELLO LIQUEUR PLUS CHEESECAKE SQUARES - SILVER LITTLE JOURNALS
Web Feb 14, 2014 6 limoncello:. 7 Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away …
From skipbridge.blogspot.com
From skipbridge.blogspot.com
LEMON CHEESECAKE RECIPE (LIMONCELLO CAKE!) - A SPICY …
Web Aug 06, 2021 Instructions. Preheat the oven to 350 degrees F. Place one oven rack in the middle of the oven, and one at the bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Then clamp the ring around the bottom tightly.
From aspicyperspective.com
From aspicyperspective.com
10 BEST LIMONCELLO CHEESECAKE RECIPES | YUMMLY
Web Nov 25, 2022 The Best Limoncello Cheesecake Recipes on Yummly | Limoncello Cheesecake, Limoncello Cheesecake, Limoncello Cheesecake ... Limoncello Cheesecake Squares Simple Nourished Living. grated lemon zest, pure vanilla extract, unsalted butter, lemon curd and 7 more ... sugar, graham cracker crumbs, raspberry …
From yummly.com
From yummly.com
You'll also love