8 ounces amaretti cookies
8 ounces other italian cookie – we used “S biscuits“
12 tablespoons unsalted melted butter
6 tablespoons grated lemon zest, divided
24 ounces ricotta cheese, drained
32 ounces cream cheese, room temperature
2.5 cups sugar
1 cup limoncello (we used a pretty cheap brand – and it still turned out great)
4 teaspoons vanilla
8 eggs
Preheat oven to 350°F.
Grease pan and line with parchment paper. This is a bit tricky. You can also just grease and flour – but I was paranoid about sticking.
Blend cookies in a food processor, add the melted butter and 2 tablespoons of the lemon zest. Process until it begins to clump. Press the crust into the bottom of the prepared pan. Bake 15 minutes until crust is golden. Cool 10-15 minutes.
Working in batches if you need to (I did two half batches and combined it – my food processor isn’t *that* big), process ricotta until smooth in a clean food processor. Add cream cheese, sugar, limoncello, vanilla, and remaining zest. Blend well.
Add eggs one at a time and blend until incorporated.
Pour completed mixture over the crust.
Place your baking pan in a large roasting pan, and fill roasting pan with hot water halfway up the smaller pan.
Bake for 1 hour, or until golden and set.
Cool 1 hour, and then refrigerate 8 hours or overnight before serving.
Cut into small squares and enjoy!
Please join our facebook group for more recipes and tipsClick Here to join
Post a Comment