LIMONCELLO NO-BAKE CHEESECAKE
A refreshing summer treat, our no-bake cheesecake showcases the lemony taste of Limoncello.
Provided by Paula Jones
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Stir together crust ingredients. Press firmly and evenly in bottom of pie plate.
- Bake 9 minutes. Cool 20 minutes.
- In medium bowl, beat cheesecake ingredients with electric mixer on medium speed until smooth; spoon over crust. Refrigerate at least 30 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
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
LIMONCELLO CHEESECAKE
I love Limoncello and this is one of those desserts to die for. There are other recipes here for Limoncello cheesecake but not like this!! Let me know what you think!! It takes some time to make but it's worth it.....
Provided by babygirl65
Categories Cheesecake
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat over to 325.
- For Crust: Crumbled gingersnaps and mix with sugar and melted butter. Press into a greased springform pan. Bake for 10 minutes. After crust is done, turn oven down to 300.
- For Filling: Mix all ingredients, EXCEPT eggs, at low speed just until blended. Add eggs, individually, mixing at low until blended.
- Pour into crust. Tap to remove air bubbles. Bake at 300 for 55-60 minutes until center is just set. Cool in the oven for another hour.
- Run a knife around the edge to loosen before removing pan. Cool in the fridge for about 4 hours.
- Topping: Mix sugar and cornstarch in a small saucepan, add liquids slowly. Bring to a slow boil and stir until thick.
- To incorporate the egg yolk, first stir a tablespoon of the hot liquid into the yolk, then add to the lemon mix.
- Stir and heat until jelled. Cool before pouring over cheesecake.
Nutrition Facts : Calories 685.1, Fat 39.1, SaturatedFat 22.9, Cholesterol 207.9, Sodium 502.4, Carbohydrate 74.8, Fiber 0.7, Sugar 54.5, Protein 11.2
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
CHEESECAKE AL LIMONCELLO
I had a almost full bottle of Limoncello in my refrigerator and I wanted to use some of it up. I love cheesecake so while searching the web I found this one on recipegoldmine.com. Very good! Lemoncello is an italian lemon liqueur.
Provided by mary winecoff
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Crust: Crumb the cookies, mix with the graham cracker crumbs and melt butter and press the mixture in the bottom and about an inch up the sides of a 9 1/2-inch springform pan.
- Batter: Beat together the cream cheese and sugar until smooth and fluffy.
- Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients.
- Pour into the pan and bake at 350F for about an hour or until the center of the surface is somewhat solid.
- Remove from the oven and let rest 10 minutes.
- Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top.
- Bake another 10 minutes; remove and let cool to room temperature.
- Refrigerate at least 12 hours before serving.
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.
More about "limoncello no bake cheesecake food"
NO-BAKE LIMONCELLO CHEESECAKE! - JANE'S PATISSERIE
From janespatisserie.com
Reviews 19Category DessertCuisine CheesecakeTotal Time 35 mins
- Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
- Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
- With an electric mixer (I used my KitchenAid) Mix the Philadelphia and Icing Sugar together until smooth, it’ll only take a few seconds – add in the Lemon Zest and Juice of the Lemon and whisk again till smooth.
- Whilst whisking, add in 1tbsp of the Limoncello at a time and allow the mixture to whisk before adding more. When you add some, it might look odd and like its splitting, but it will come back.
LIMONCELLO CHEESECAKE - NO-BAKE RECIPE - VENTURA …
From venturalimoncello.com
Cuisine AmericanCategory DessertServings 6Total Time 30 mins
NO-BAKE LIMONCELLO CHEESECAKE - SAVORING ITALY
From savoringitaly.com
Ratings 1Category DessertCuisine AmericanEstimated Reading Time 3 mins
NO-BAKE LIMONCELLO CHEESECAKE RECIPE CREAMY AND …
From thechiappas.com
NO BAKE LIMONCELLO CHEESECAKE | A GLUG OF OIL
From aglugofoil.com
10 BEST LIMONCELLO CHEESECAKE RECIPES | YUMMLY
From yummly.com
LIMONCELLO NO BAKE CHEESECAKE - BELL' ALIMENTO
From bellalimento.com
LIMONCELLO NO-BAKE CHEESECAKE - SIDE DISH RECIPES
From fooddiez.com
LIMONCELLO NO-BAKE CHEESECAKE – CHAWTIME
From chawtime.com
CAN YOU FREEZE NO BAKE CHEESECAKE? - TEST FOOD KITCHEN
From testfoodkitchen.com
NO BAKE LIMONCELLO CHEESECAKE | A GLUG OF OIL - TASTY RECIPES
From aglugofoil.com
LIMONCELLO-RICOTTA CHEESECAKE
From foodandwine.com
NO-BAKE LIMONCELLO CHEESECAKE! – TAPZZI
From tapzzi.com
BAKED LIMONCELLO CHEESECAKE | EAT MY CHEESECAKE
From eatmycheesecake.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love