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1
Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
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2
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.
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3
Press the crumb mixture over the bottom (not the sides) of the prepared pan.
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4
Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
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5
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.
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6
Blend in the limoncello, vanilla, and remaining 2 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.
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7
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.
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8
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).
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9
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.
