Lemon ricotta cheesecake squares giada recipes

Limoncello Cheesecake Squares

Limoncello Cheesecake Squares

Blend the ricotta in a clean food processor until smooth. Cut the cake into squares and serve. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. 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). Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Recipe courtesy Giada De Laurentiis 1 hour Refrigerate until the cheesecake is cold, at least

Giada's Limoncello Cheesecake Squares

Blend the ricotta in a clean food processor until smooth. Cut the cake into squares and serve. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. 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). Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. 3 tablespoons grated lemon zest. 1 (12 ounce) container fresh whole milk ricotta cheese, drained, at room temperature