Limoncello Liqueur Plus Cheesecake Squares Recipe

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Limoncello Liqueur Plus Cheesecake Squares
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Ingredients
14
Count
Nutrition
416
Calories
Total time
21
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 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.
  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:.
  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 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.
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 415.7 Kcal (1740 kJ)
Calories from fat 136.1 Kcal
% Daily Value*
Total Fat 15.12g 23%
Cholesterol 136.13mg 45%
Sodium 72.14mg 3%
Potassium 153.29mg 3%
Total Carbs 67.93g 23%
Sugars 60.9g 244%
Dietary Fiber 2.18g 9%
Protein 5.4g 11%
Vitamin C 39.1mg 65%
Vitamin A 0.1mg 4%
Iron 1.2mg 7%
Calcium 70.7mg 7%
Amount Per 100 g
Calories 139.29 Kcal (583 kJ)
Calories from fat 45.6 Kcal
% Daily Value*
Total Fat 5.07g 23%
Cholesterol 45.61mg 45%
Sodium 24.17mg 3%
Potassium 51.36mg 3%
Total Carbs 22.76g 23%
Sugars 20.41g 244%
Dietary Fiber 0.73g 9%
Protein 1.81g 11%
Vitamin C 13.1mg 65%
Iron 0.4mg 7%
Calcium 23.7mg 7%

* 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

  • 9.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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