Christine Dabney > wrote in
:

> On Fri, 13 Jun 2008 01:32:27 +0000 (UTC), PeterLucas
> > wrote:
>
>
>>What's you secret recipe?
>
> Not so secret..
>
> I use the recipe I got from this thread...the recipe is about 1/4 down
> the first page.
>
> http://forums.egullet.org/index.php?showtopic=40048&hl=
>


Ahhhhhhhhh, GIYF :-)

Followed a couple of the links in that site above, Googled some dude
called Batali, and found this......

Limoncello Cheesecake Squares

Nonstick cooking spray

8 ounces purchased biscotti

6 tablespoons (3/4 stick) unsalted butter, melted

3 tablespoons grated lemon zest

1 12-ounce container fresh whole-milk ricotta, drained, at room
temperature

2 8-ounce packages cream cheese, at room temperature

1 1/4 cups sugar

1/2 cup limoncello

2 teaspoons vanilla extract

4 large eggs, at room temperature

Preheat the oven to 350 degrees. Spray the bottom of a 9-by-9-by-2-inch
baking pan with nonstick cooking spray.

Finely grind the biscotti in a food processor. Add the melted butter and
one tablespoon of lemon zest, and process until the crumbs are
moistened.

Press the crumb mixture over the bottom (not the sides) of the prepared
pan. Bake until the crust is golden, about 15 minutes. Cool the crust
completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream
cheese and sugar and blend well, stopping the machine occasionally to
scrape down the sides of the work bowl.

Blend in the limoncello, vanilla and remaining two tablespoons of lemon
zest. Add the eggs one at a time, and pulse just until blended. Scrape
down the sides of the bowl as needed.

Pour the cheese mixture over the crust in the completely cooled pan.
Place the baking pan in a large roasting pan. Pour enough hot water into
the roasting pan to come halfway up the sides of the baking pan. Bake
until the cheesecake is golden and the center of the cake moves slightly
when the pan is gently shaken, about one hour (the cake will become firm
when it is cold).

Transfer the cake pan to a rack; cool for one hour. Refrigerate until
the cheesecake is cold, at least eight hours and up to two days. Cut the
cake into squares and serve.

--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)