8 ounces biscotti (your choice of flavor)
6 tablespoons unsalted butter, melted
3 tablespoons grated lemon zest, divided
12 ounces ricotta cheese, drained
16 ounces cream cheese, room temperature
1-1/4 cups sugar
2 teaspoons vanilla extract
Preheat oven to 350° F. Grease an 8 x 8-inch baking pan.
Place the biscotti in a food processor and grind to fine crumbs. Add the
melted butter and 1 tablespoon lemon zest. Process until the crumbs begin to
stick together. Press the crumbs onto the bottom of the prepared pan. Bake
15 minutes until the crust is golden brown. Remove the pan to a cooling rack
and cool 10-15 minutes.
Using a clean food processor bowl, process the ricotta until smooth. Add the
cream cheese, sugar, Limoncello, vanilla, and remaining lemon zest. Blend
well, stopping occasionally to scrap down the sides of bowl. Add the eggs and
blend until incorporated. Pour the cheese mixture over the crust.
Place the baking pan in a large roasting pan. Pour hot water in the roasting
pan to come halfway up side of smaller pan. Bake approximately 1 hour. The
cake should be golden with the center moving slightly when shaken. Transfer
the cake pan to a wire rack and cool 1 hour. Refrigerate at least 8 hours or
overnight before serving. Cut the cake into 16 squares to serve.