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 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.
LOW CARB LIMONCELLO CHEESECAKE
My Household Accomplice doesn't like vanilla extract - I needed a little boost for the cheesecake and remembered the Limoncello we had. There's just enough here to give the cheesecake flavor; it won't knock you out. This is a snap: make the crust in the food processor. Rinse it out. Make the filling in the food processor. Bake. Top when chilled. Eat.
Provided by One Happy Woman
Categories Cheesecake
Time 55m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 16
Steps:
- Process the crumbs, the almond meal, butter and Splenda.
- Press into springform pan and bake 12 minutes at 325.
- Zest the lemon and juice it.
- Add to filling ingredients in food processor and blend until very smooth.
- Pour into shell and bake at 325 for 30-40 minutes, or until just set.
- Chill.
- Mix sour cream, Limoncello and splenda and spread over chilled cake.
Nutrition Facts : Calories 361.4, Fat 31.6, SaturatedFat 15, Cholesterol 132.2, Sodium 391.4, Carbohydrate 9.8, Fiber 2.2, Sugar 1.9, Protein 12.3
More about "limoncello no bake cheesecake recipes"
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
From venturalimoncello.com
Cuisine AmericanCategory DessertServings 6Total Time 30 mins
NO BAKE LIMONCELLO CHEESECAKE RECIPE | EAT MY …
From eatmycheesecake.com
Cuisine ItalianTotal Time 6 hrs 45 minsCategory DessertCalories 635 per serving
NO-BAKE LIMONCELLO CHEESECAKE - SAVORING ITALY
From savoringitaly.com
Ratings 1Category DessertCuisine AmericanEstimated Reading Time 6 mins
LEMON CHEESECAKE RECIPE (LIMONCELLO CAKE!) - A SPICY …
From aspicyperspective.com
10 BEST LIMONCELLO CHEESECAKE RECIPES | YUMMLY
From yummly.com
LIMONCELLO NO BAKE CHEESECAKE - BELL' ALIMENTO
From bellalimento.com
NO-BAKE LIMONCELLO CHEESECAKE RECIPE CREAMY AND …
From thechiappas.com
NO BAKE LIMONCELLO CHEESECAKE | A GLUG OF OIL
From aglugofoil.com
LIMONCELLO CHEESECAKE (WITH A TART LEMON GLAZE)
From hildaskitchenblog.com
LIMONCELLO CAKE RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
10 BEST LIMONCELLO CHEESECAKE RECIPES | YUMMLY
From yummly.co.uk
NO-BAKE LIMONCELLO BALLS - COOKING WITH NONNA
From cookingwithnonna.com
NO-BAKE LIMONCELLO CHEESECAKE! – TAPZZI
From tapzzi.com
LIMONCELLO NO-BAKE CHEESECAKE – CHAWTIME
From chawtime.com
LIMONCELLO NO BAKE CHEESECAKE | RECIPE | ITALIAN RECIPES DESSERT ...
From pinterest.com
BEST LIMONCELLO RICOTTA CHEESECAKE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
NO-BAKE LEMON MASCARPONE CHEESECAKE - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
LIMONCELLO CHEESECAKE RECIPE | DR. OETKER
From oetker.co.uk
LIMONCELLO NO BAKE CHEESECAKE | RECIPE | BAKED CHEESECAKE …
From pinterest.de
NO CRUST RICOTTA CHEESECAKE - THERESCIPES.INFO
From therecipes.info
LIMONCELLO TIRAMISU | ITALIAN LEMON DESSERT - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
LIMONCELLO NO-BAKE CHEESECAKE | RECIPE - PINTEREST
From pinterest.com
LIMONCELLO CHEESECAKE WITH LEMON CURD TOPPING
From italianfoodforever.com
FROZEN NO-BAKE MINI CHEESECAKES - PASTRY AT HOME
From pastryathome.com
NO BAKE LIMONCELLO PIE | CARRIE'S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
LIMONCELLO NO-BAKE CHEESECAKE - SIDE DISH RECIPES
From fooddiez.com
NO BAKE LIMONCELLO CHEESECAKE | RECIPE | BAKING, LIMONCELLO …
From pinterest.ca
GLUTEN-FREE LIMONCELLO CHEESECAKE RECIPE | CHEESE …
From blog.cheesemaking.com
NO BAKE LIMONCELLO CHEESECAKE RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
LIMONCELLO CAKE RECIPE (SUPER MOIST!) - MOM ON TIMEOUT
From momontimeout.com
NO BAKE LIMONCELLO CHEESECAKE RECIPE | EAT MY CHEESECAKE
From pinterest.co.uk
BAKED LIMONCELLO CHEESECAKE | EAT MY CHEESECAKE
From eatmycheesecake.com
LIMONCELLO CHEESECAKE WITH FRESH LEMON CURD - RECIPES
From honestcooking.com
RECIPE: NO-BAKE LIMONCELLO CHEESECAKE - LAURABOTTEN.COM
CREAMY LIMONCELLO CHEESECAKE SQUARES | BAKE OR BREAK
From bakeorbreak.com
LIMONCELLO CHEESECAKE | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
LIMONCELLO CHEESECAKE NO-CHURN ICE CREAM - THE CHIC GOURMAY
From thechicgourmay.com
LIMONCELLO NO-BAKE CHEESECAKE | RECIPE CART
From getrecipecart.com
NO-BAKE WHITE CHOCOLATE, LIMONCELLO AND BASIL CHEESECAKE RECIPE
From nzmcd.co.nz
LIMONCELLO CHEESECAKE FACTORY RECIPE - FOOD14
From food14.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