LIMONCELLO RICOTTA CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
- For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
- Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.
LIMONCELLO CHEESECAKE
Limoncello is so tasty to bake with. You need a food processor for this recipe. This is the best cheesecake I have ever made!
Provided by Aimchick
Categories Cheesecake
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray the bottom of a large spring form pan with nonstick cooking spray. 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. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- 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. 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.
- 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. 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).
- 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.
GIADA'S LIMONCELLO CHEESECAKE SQUARES
Make and share this Giada's Limoncello Cheesecake Squares recipe from Food.com.
Provided by Phil Franco
Categories Cheesecake
Time 1h45m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
- 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.
- Press the crumb mixture over the bottom (not the sides) of the prepared pan.
- Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- 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.
- 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.
- 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.
- 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).
- 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.
Nutrition Facts : Calories 4080.1, Fat 291.4, SaturatedFat 177.8, Cholesterol 1701.7, Sodium 1919.7, Carbohydrate 277.9, Fiber 1.9, Sugar 255, Protein 98.7
LIMONCELLO CREAM LIQUEUR
Make and share this Limoncello Cream Liqueur recipe from Food.com.
Provided by Phil Franco
Categories Beverages
Time P14DT30m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks.
- In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking.
- Continue to store in freezer.
Nutrition Facts : Calories 3731.6, Fat 113.6, SaturatedFat 69.6, Cholesterol 358.2, Sodium 419.6, Carbohydrate 722.4, Fiber 35.5, Sugar 601, Protein 37.7
LIMONCELLO CHEESECAKE SQUARES
Provided by Giada De Laurentiis
Categories dessert
Time 11h35m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
- 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. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- 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. 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.
- 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. 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).
- 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.
- *Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.
- Limoncello:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
- Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
- Makes: 7 cups
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: 4 days and 4 hours
LIMONCELLO LIQUEUR PLUS CHEESECAKE SQUARES
Recipe courtesy - Giada De Laurentiis - Everday Italian. This caught my eye mainly for the limoncello liqueur recipe. The cheesecake is a bonus round ;-) The limoncello takes at least 4 days to create so plan ahead!
Provided by SusieQusie
Categories Cheesecake
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
- 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. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the ricotta until smooth. Add the cream cheese and sugar and blend well, often scraping down the sides of bowl. 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.
- 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. 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).
- 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.
- LIMONCELLO:.
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Nutrition Facts : Calories 1311.4, Fat 49.1, SaturatedFat 29.7, Cholesterol 283.6, Sodium 329.3, Carbohydrate 148.9, Fiber 8.8, Sugar 125.8, Protein 18.6
TOPPED CHEESECAKE SQUARES
These tempting bites from our Test Kitchen are sure to steal top billing at any summer meal or social. Let family and friends choose from a warm drizzle of caramel and almonds, a dollop of fresh fruit and jam or a chocolate-dipped strawberry to top off their cheesecake. Each topping takes only three or four ingredients and mere minutes to microwave.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine crumbs and butter. Press firmly onto the bottom of an 8-in. square baking dish. , In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 teaspoon vanilla and the almond extract., Pour over crust. Bake at 325° for 45-55 minutes or until set. Cool for 5 minutes. , Meanwhile, in a small bowl, combine sour cream with remaining sugar and vanilla. Spread over filling; bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 5 hours or overnight., In a microwave, melt candy bar; stir until smooth. Dip strawberries in chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet; let stand until set. Melt white chocolate; stir until smooth. Drizzle over strawberries. Refrigerate until serving. , Just before serving, cut cheesecake into nine squares. Place chocolate strawberries on three cheesecake squares. , For caramel topping, in a small microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over three cheesecake squares. Top with a dollop of whipped cream; sprinkle with almonds. , For berry topping, in a small microwave-safe bowl, combine jam and berries. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over remaining squares., ,
Nutrition Facts :
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- Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending foil over edges. In a medium bowl stir together graham cracker crumbs, the 1/4 cup sugar, and the lemon zest. Add melted butter; stir until combined. Spread in prepared pan; press firmly. Bake 8 minutes or until lightly browned. Let cool on a wire rack.
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