Cheesecake Al Limoncello Recipes

CHEESECAKE AL LIMONCELLO

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

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.

LIMONCELLO NO-BAKE CHEESECAKE

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.