Zucchini cut lengthwise and bake in the oven until soft. I took it about 30 minutes. Then with a spoon remove the pulp and blend it (I did it with an immersion blender).

Cookies grind into a fine crumb, add the butter and lemon zest.

Mix everything and spread on the bottom of the form. Well compacted and put into the fridge for a while to prepare the cheese layer.

For the cheese layer, I used brown sugar "Mistral Demerara fine".

Mix squash puree with sugar and cheese with a mixer. Add lemon zest, vanilla sugar and liqueur and continue to beat on low speed.

Add one egg and flour. All whisk until smooth.

Form-based wrap foil. Pour the filling into the base. Put the form with the cheesecake in a deep baking tray, pour in a pan of hot water and place in a preheated 160 °C oven for 40 minutes. When the cheesecake edges will seize, and the middle will still be slightly watery, turn off oven, remove water bath and leave cheesecake in the oven with the door open for another 20 minutes. After cooled to room temperature and put into the refrigerator overnight.

In the morning (or after 4 hours) cover cheesecake jelly Limoncello. For jelly juice to mix with liquor. If the mixture is sour, add sugar to taste. Soak the gelatin in cold water for 10 minutes, then squeeze and add to the heated juice mixture and liqueur.

Mix thoroughly and pour over cheesecake. Put into the refrigerator for a few hours.

When serving, decorate to your liking.