Limoncello Ricotta Cheesecake-in-a-jar with Hazelnut Choccolate Splinter Topping

Limoncello Ricotta Cheesecake-in-a-jar with Hazelnut Choccolate Splinter Topping

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Limoncello Ricotta Cheesecake-in-a-jar With Hazelnut Choccolate Splinter Topping With Biscotti, Unsalted Butter, Lemon Zest, Ricotta, Cream Cheese, Sugar, Liqueur, Vanilla Extract, Large Eggs, Chocolate Bar

The ingredient of Limoncello Ricotta Cheesecake-in-a-jar with Hazelnut Choccolate Splinter Topping

  1. 4 ounces biscotti in Italy, this type of cookes are called Cantucci
  2. 2 tablespoons unsalted butter half melted, half softened
  3. 2 tablespoons lemon zest grated
  4. 6 ounces ricotta drained, room temperature, you can
  5. 8 ounces cream cheese room temperature
  6. 1/3 cup sugar
  7. 1/4 cup liqueur Limoncello, or lemon juice
  8. 1 tablespoon vanilla extract or one envelope of Vanillin
  9. 2 large eggs room temperature, beaten
  10. 1 chocolate bar Hazelnut

The instruction how to make Limoncello Ricotta Cheesecake-in-a-jar with Hazelnut Choccolate Splinter Topping

Nutritions of Limoncello Ricotta Cheesecake-in-a-jar with Hazelnut Choccolate Splinter Topping

calories: NutritionInformation
carbohydrateContent: 610 calories
cholesterolContent: 48 grams
fatContent: 205 milligrams
fiberContent: 39 grams
proteinContent: 1 grams
saturatedFatContent: 13 grams
sodiumContent: 20 grams
sugarContent: 400 milligrams
: 38 grams

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