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Limoncello Cheesecake Squares (Giada De Laurentiis) Recipe

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Limoncello Cheesecake Squares (Giada De Laurentiis)
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Ingredients
12
Count
Nutrition
541
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. *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.
  7. Limoncello:
  8. 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.
  9. 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.
  10. 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.
  11. Makes: 7 cups
  12. Prep Time: 30 minutes
  13. Cook Time: 10 minutes
  14. Inactive Prep Time: 4 days and 4 hours
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 540.63 Kcal (2264 kJ)
Calories from fat 432.01 Kcal
% Daily Value*
Total Fat 48g 74%
Cholesterol 127.92mg 43%
Sodium 29.49mg 1%
Potassium 90.33mg 2%
Total Carbs 29.72g 10%
Sugars 26.16g 105%
Dietary Fiber 1.46g 6%
Protein 1.67g 3%
Vitamin C 25.6mg 43%
Vitamin A 0.6mg 19%
Iron 0.5mg 3%
Calcium 44mg 4%
Amount Per 100 g
Calories 256.65 Kcal (1075 kJ)
Calories from fat 205.09 Kcal
% Daily Value*
Total Fat 22.79g 74%
Cholesterol 60.73mg 43%
Sodium 14mg 1%
Potassium 42.88mg 2%
Total Carbs 14.11g 10%
Sugars 12.42g 105%
Dietary Fiber 0.69g 6%
Protein 0.79g 3%
Vitamin C 12.2mg 43%
Vitamin A 0.3mg 19%
Iron 0.2mg 3%
Calcium 20.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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