I used a food processor to crush digestive biscuits into crumbs. You could also put them in a bag and bash with a rolling pin. I mixed in the zest of half a lemon (the other half of the lemon zest will be used later).
I melted butter, mixed it into the biscuits, and pressed the mixture into a greased and lined baking tray.
I baked it for 10 minutes, then left it to cool completely.
Next I whisked up ricotta cheese and cream cheese. I then whisked in caster sugar.
I added limoncello, vanilla extract, lemon zest, and eggs and mixed in well.
Then I poured the cheesecake into the baking tray over the cooked crust.
I baked it for 30 minutes. It still had a slight ‘wobble’ to it.
Once the Limoncello Cheesecake Squares were fully cool I removed from the tin and cut into squares, I decorated them with a slice of lemon. I stored them in the fridge to keep them fresh. They went down really well with my colleagues and I got some great comments on the flavour!
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Limoncello Cheesecake Squares
- 225 g Digestive biscuits
- 2 Lemons
- 85 g Butter
- 340 g Ricotta cheese
- 225 g Cream cheese
- 225 g Caster sugar
- 115 ml Limoncello
- 2 tsp Vanilla extract
- 4 Eggs large
Grease and line a 12" x 9" tin, pre-heat your oven to 160C Fan/180C/350F/Gas Mark
Use a food processor to crush the digestive biscuits into crumbs. Then mix in the zest of half of one of the lemons
Melt the butter, mix it into the biscuit crumbs, and press the mixture into a greased and lined baking tray
Bake it for 10 minutes, then leave it to cool completely
Whisk the ricotta cheese, cream cheese and caster sugar together
Add the limoncello, vanilla extract, the zest of 1 1/2 of the lemons, and the eggs (add one egg at a time) and mix in well
Pour the cheesecake mixture into the baking tray over the cooked crust. Bake it for 30 minutes
Once fully cool, remove from the tin and cut into squares, decorate with half a slice of lemon. Store them in the fridge to keep them fresh
Recipe slightly adapted from Liv Life.