Limoncello Cheesecake is worldwide famous because of its amazing flavor and smoothness. It is a good source for satisfying your fancy urge.
The lemon zest or limoncello liqueur used in its making is available at stores and supermarkets. And if not available you can also make it at home. You can refrigerate it for a long time.
Follow this recipe to enjoy a delicious cheesecake. It may consist f one or more layers with cream cheese-filled inside and also flavored in different ways. It is rich in taste. The taste depends upon the type of cheese it is using. You can also add cornstarch to it to avoid breaking it.
INGREDIENTS
- 8 ounces biscotti
- 6 tbsp (3/4 stick)unsalted butter, melted
- 3 tbsp grated lemon zest
- 1(12 ounces) package whole milk ricotta
- 2 (8 ounces) packages of cream cheese
- 3 cups sugar
- 1/2 cup limoncello liqueur (Ready-made or homemade)
- 2 tbsp vanilla extract
- 4 large eggs
- 10 lemons
- 3 1/2 cups water
- Nonstick spray
How to make an amazing Limoncello Cheesecake?
- Get the help of a food processor to crush the biscotti at first.
- In this time, instead of waiting, set your oven to be preheated at 400 degrees and also spray the baking pans with the mentioned nonstick spray.
- Then, in the grind biscotti add the melted butter accompanied by lemon zest. Blend again until you get a moist mixture of crumbs.
- Pour this crumb mixture over the sprayed pans and bake your crust. Bake until crust is fully cooked and browned.
- Let it cool using a cooling rack.
- Then clean your food processor and this time blend ricotta in it. Also, combine cream cheese and sugar before blending. Give a good blend to this mixture.
- Pour the mixture into a bowl. Add in the limoncello and the remaining lemon zest. Also, mix in the vanilla extract. Mix well.
- Before starting blending, add the egg to it. Blend until you get a smooth mixture having a creamy surface.
- Then pour this cream cheese batter on the cooked cooled crust in the baking pan. You can also take the help of a roasting pan.
- Bake until cheesecake is cooked completely from the top to the bottom. (It will be firm once it is cooled)
- Refrigerate the cake for quite a long time for amazing results. Cut the slices of the cake and serve!
FAQs?
Should I cover cheesecake in the fridge?
You should cover and wrap it as tightly as possible so that it will not dry out. Your cheesecake will remain intact and will not absorb any outside odor.
Limoncello Cheesecake Factory Recipe
Ingredients
- 8 ounces biscotti
- 6 tbsp 3/4 stickunsalted butter, melted
- 3 tbsp grated lemon zest
- 1 12 ounces package whole milk ricotta
- 2 8 ounces packages of cream cheese
- 3 cups sugar
- 1/2 cup limoncello liqueur Ready-made or homemade
- 2 tbsp vanilla extract
- 4 large eggs
- 10 lemons
- 3 1/2 cups water
- Nonstick spray
Instructions
- Get the help of a food processor to crush the biscotti at first.
- In this time, instead of waiting, set your oven to be preheated at 400 degrees and also spray the baking pans with the mentioned nonstick spray.
- Then, in the grind biscotti add the melted butter accompanied by lemon zest. Blend again until you get a moist mixture of crumbs.
- Pour this crumb mixture over the sprayed pans and bake your crust. Bake until crust is fully cooked and browned.
- Let it cool using a cooling rack.
- Then clean your food processor and this time blend ricotta in it. Also, combine cream cheese and sugar before blending. Give a good blend to this mixture.
- Pour the mixture into a bowl. Add in the limoncello and the remaining lemon zest. Also, mix in the vanilla extract. Mix well.
- Before starting blending, add the egg to it. Blend until you get a smooth mixture having a creamy surface.
- Then pour this cream cheese batter on the cooked cooled crust in the baking pan. You can also take the help of a roasting pan.
- Bake until cheesecake is cooked completely from the top to the bottom. (It will be firm once it is cooled)
- Refrigerate the cake for quite a long time for amazing results. Cut the slices of the cake and serve!
