| Level: | Easy |
| Total: | 11 hr 35 min |
| Prep: | 20 min |
| Inactive: | 10 hr |
| Cook: | 1 hr 15 min |
| Yield: | 12 to 16 servings |
Ingredients
- Nonstick cooking spray
- 8 ounces purchased biscotti
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 3 tablespoons grated lemon zest
- 1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
- 2 (8-ounce) packages cream cheese, at room temperature
- 1 1/4 cups sugar1/2 cup limoncello liqueur*, store bought or homemade, recipe follows
- 2 teaspoons vanilla extract4 large eggs, at room temperature
- 10 lemons
- 1 (750-ml) bottle vodka
- 3 1/2 cups water
- 2 1/2 cups sugar
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 564 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 6 g |
| Cholesterol | 65 mg |
| Sodium | 241 mg |
Reviews
Suggestion. Organize this recipe better.
CRUST: list ingredients and procedure. CHEESE MIXTURE: list ingredients and procedure. LIMONCELLO: list ingredients and procedure
CRUST: list ingredients and procedure. CHEESE MIXTURE: list ingredients and procedure. LIMONCELLO: list ingredients and procedure
I’ve made this several times. It’s perfect for dessert after dinner, then again in the morning- makes 2 servings each for 6 guests.
I also make the limoncello every year and just keep it in the fridge for mojitos or martinis. Perfect.
I also make the limoncello every year and just keep it in the fridge for mojitos or martinis. Perfect.
This is somewhat lighter version of cheesecake. It is good and I liked it enough, but I prefer richer cheesecake. I couldn’t taste limoncello in it.
This is to the lady asking about what the Vodka is used for, if you can’t find or don’t have Limoncello. You can take lemon peels and soak them in the Vodka to make homemade Limoncello.
I can’t find fresh ricotta anywhere. Can I use a container of store bought whole milk ricotta? If so, must it be drained?
Under ingredients you list a bottle of vodka. Why? Where is it used?
My family and friends look forward every holiday to make this delicious cheesecake. I really should make it all year long.
Giada thank you so much with a couple of slight variations I made my first successful cheesecake because of this recipe. My mother and grandfather originally from New York loved it and said it was the best they have tasted in 30 years thanks a bunch : you rock!!!
I made this for my valentine. I did cut the limoncello in half and added about 1/8 c of lemon juice and a teaspoon of lemon extract. I left out the zest in the cheesecake but did include it in the crust which was a honey graham instead of biscotti. Cooked in a 9″ springform and also added a sour cream cap (3/4 c sour cream, 1/2 c sugar, 1 teas vanilla and I teas lemon extract in the last 10 minutes of baking. Topped with blackberries and served to rave reviews. First time making cheesecake so I was thrilled with how yummy it turned out.
The BEST cheesecake!