Go Back
+ servings
Print

Limoncello Cheesecake Squares

Baked cheesecake squares with limoncello
Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author thebakingexplorer

Ingredients

  • 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

Instructions

  • 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 ½ 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