Recipe: Limoncello Lemon Cheesecake Squares

INGREDIENTS

Nonstick cooking spray

8 oz

purchased biscotti (we used Cooking Light’s Lemon Biscotti without the glaze)

6 tbsp

unsalted butter, melted

3 tbsp

grated lemon zest

1 12 ounce container

fresh whole milk ricotta, drained, at room temperature

2 8 ounce packages

lower in fat cream cheese, at room temperature

1 cup

sugar (use an extra 1/4 cup for a sweeter cake)

1/2 cup

limoncello liqueur

2 tsp

vanilla extract

large eggs, at room temperature (we used 3 extra large)