Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, limoncello cheesecake squares. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Limoncello Cheesecake Squares is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Limoncello Cheesecake Squares is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook limoncello cheesecake squares using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Limoncello Cheesecake Squares:

1. Get 8 oz purchased gingersnaps
2. Take 6 tbsp unsalted butter, melted
3. Take 3 tbsp grated lemon zest
4. Make ready 12 oz fresh whole milk ricotta, drained, at room temperature
5. Take 16 oz cream cheese, at room temperature
6. Prepare 1 1/4 cup sugar
7. Make ready 1/2 cup limoncello liqueur
8. Get 2 tsp vanilla
9. Prepare 4 large eggs, at room temperature

Steps to make Limoncello Cheesecake Squares:

1. Preheat oven to 350°F. Spray bottom of 9×9×2* baking pan with nonstick cooking spray.
2. Finely grind gingersnaps in food processor. Add melted butter and 1 tablespoon lemon zest and process until crumbs are moistened. Press crumb mixture over bottom of prepared pan.Bake until crust is golden (~15 minutes). Cool crust completely on cooling rack.
3. Blend ricotta in clean food processor until smooth. Add cream cheese and sugar and blend well, stopping occasionally to scrape down sides of bowl. Blend in limoncello, vanilla and remaining lemon zest. Add eggs 1 at a time, and pulse until just blended. Scrape down sides of bowl as needed.
4. Pour cheese mixture over crust. Place baking pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of baking pan. Bake until cheesecake is golden and center moves slightly when pan is gently shaken (~1 hour). (Cake will become firm when cold.)
5. Transfer cake to rack; cool 1 hour. Refrigerate until cheesecake is cold (at least 8 hours and up to 2 days). Cut cake into squares and serve.
6. Ready to serve and ENJOY!

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