From: Liz Schuldt >
Cheesecake Factory Lemoncello cake This is the best cake I have had in a
long time. Not a cheesecake but Spongecake with mascopne cheese with
lemoncello liquor

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 liqueur*
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 1 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 and
scraping down the sides of the work bowl. Blend in the Limoncello,
vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs 1 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 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 1 hour (the cake will become firm
when it is cold). Transfer the cake to a rack; cool 1 hour. Refrigerate
until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the
cake into squares and serve. *Limoncello liqueur can be found at most
liquor stores and in the liquor department of some specialty markets, or
you can make your own -- recipe follows. -- Source: Giada De Laurentiis,
Food Network (WWW.foodnetwork.Com)

Limoncello

10 lemons 1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Using a vegetable peeler, remove the peel from the lemons in long strips
(reserve the lemons for another use). Using a small sharp knife, trim away
the white pith from the lemon peels; discard the pith. Place the lemon
peels in a 2-quart pitcher. Pour the vodka over the peels and cover with
plastic wrap. Steep the lemon peels in the vodka for 4 days at room
temperature. Stir the water and sugar in a large saucepan over medium
heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the
sugar syrup over the vodka mixture. Cover and let stand at room
temperature overnight. Strain the Limoncello through a mesh strainer.
Discard the peels. Transfer the Limoncello to bottles. Seal the bottles
and refrigerate until cold, at least 4 hours and up to 1 month.

-- Source: Giada De Laurentiis, Food Network (WWW.foodnetwork.Com)
My web site==Linda in Tennessee http://lindatn37932.tripod.com/

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