Limoncello Cheesecake

Today I propose the lemon cheesecake, delicious, delicate and creamy, excellent as a dessert or snack. A dessert at the end of a meal? A delicious lemon cheesecake! Of course, after a sumptuous lunch it will certainly be more substantial than a simple cake, but also fresher than the richer New York cheesecake: its refined taste and the acidulous note of lemon will release a pleasant sensation in the mouth and your guests will be left with a pleasant memory of the evening spent together! Lemon cheesecake is also a perfect dessert to take a break on sunny afternoons in April or on the hottest summer days, with its crunchy layer of biscuit and velvety lemon-flavored cream cheese. But the "glam" touch is given by the layer on the surface of a beautiful captivating yellow, made with a hint of turmeric, which will attract all the attention on the cheesecake! Unlike many cheesecake recipes, this dessert is not too sweet and will conquer even the most refined palates! Follow my steps and make this lemon cheesecake, success is guaranteed... I am sure it will become your workhorse! Don't miss out on this easy-to-prepare recipe that will win everyone over at the first taste! Come on, run and buy the ingredients.

And now...

Well, fasten your apron...!

INGREDIENTS

Digestive Biscuits 200 g

Butter 100 g

FOR THE FILLING

Cow's milk ricotta 500 g

Cream cheese 250 g

Lemon juice 100 g

Powdered sugar 150 g

Lemon zest 2

Fresh liquid cream 100 g

Gelatin sheets 10 g

FOR THE COVER

Lemon juice 60 g

Cornstarch 15 g

Water 100 g

Sugar 80 g

Turmeric powder 1/4 teaspoon

TO GARNISH

Lemons 1

Mint to taste

Sugar 100 g

Water 80

PREPARATION

To prepare the lemon cheesecake, start by preparing the base: first pour the biscuits into a mixer, then blend them until they are crumbled. Transfer them to a large bowl and add the melted butter. Mix everything with a spoon until you get a uniform mixture. At this point, line a 20 cm springform pan with parchment paper (a strip of acetate is better for the edge) and use the biscuit mixture to recreate the base of the cheesecake by pressing gently with the back of a spoon. Place the base in the refrigerator to set for about 30 minutes. In the meantime, take care of the cream. Soak the gelatin in cold water for about 10 minutes. Squeeze the lemons and strain the juice. In a bowl, pour the ricotta and cream cheese, mix everything with a whisk. Add the grated lemon zest. Mix everything again and add the powdered sugar and lemon juice stirring constantly. At this point, heat the cream in a saucepan, when it has almost boiled, turn off the heat, squeeze out the gelatin well and, always with the heat off. Let it cool, then pour a little at a time into the mixture with the cheeses, stirring to make it mix at its best. Pour everything over the solidified biscuit base, level the surface with a spatula and place it in the refrigerator for at least 2 hours to set. You can prepare the glaze when it is a little short at the end of the two hours: pour water and sugar into a saucepan. Pour in the filtered lemon juice as well and cornstarch. Stir with a whisk, stir and bring to a boil. When it has reached a boil, turn off the heat and pour in the turmeric, stirring to dissolve. Let it cool down, then pour the glaze over the cheesecake and back in the fridge for at least 2 hours to set. To decorate, you can cut the lemon into slices of about 1 mm. In a saucepan, pour water and sugar, bring to a boil and, once boiling, turn off the heat and pour the syrup over the lemon slices. Leave to infuse until it's time to decorate the cake. Once the cooling time has elapsed, remove the cake from the pan and decorate with the lemon slices and mint leaves.

PRESERVATION

Lemon cheesecake can be stored in the refrigerator for 2-3 days at most. You can freeze it, perhaps already portioned, in order to thaw the slices as needed.

ADVICE

Prepare the lemon cheesecake a day in advance, this way it will reach the right consistency!