Limoncello Cheesecake
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. Very good! Limoncello is an Italian lemon liqueur. Limoncello Cheesecake is an easy, delicate and fragrant limoncello dessert that exudes freshness and taste with every bite! A sort of cold lemon cheesecake with the addition of limoncello that further enhances its flavor, making it really special! Cold limoncello cheesecake is prepared in a short time, without baking and without oven. Perfect for hot summer days and to feel the scent of lemons at home. If you are looking for a special cold lemon cake, don't miss the Limoncello Cheesecake recipe!
Ingredients250g Dry biscuits400g Melted butter400g Cream cheese300 ml Fresh liquid cream120 g sugar80 ml LimoncelloJuice of 1/2 lemon (freshly squeezed)Zest of 1 Lemon 6 g Gelatin sheets
Procedure
Melt the butter and let it cool. In the meantime, blend the dry biscuits in a blender, add the melted butter and mix. Pour the blended biscuits into the cake pan and compact well with the back of a spoon, in order to create a homogeneous base. Refrigerate. Soak the gelatin leaves in cold water for about 8 minutes and, in the meantime, whip the cream. In another bowl, place the cream cheese and add the sugar, the Limoncello, the grated zest of a lemon and the juice of half a lemon. Mix with a whisk until creamy. Take the gelatin, squeeze it and put it in a saucepan with 2 tablespoons of fresh cream. Heat everything over low heat, stirring constantly until the gelatin dissolves in the cream. Pour the gelatin into the mixture and mix everything together. Then stir in the whipped cream gently, with movements from the bottom to the top, using a spatula. Take the biscuit base, pour in the cream and level well. Place your limoncello cheesecake in the freezer for about 2 hours, or in the refrigerator for 4 hours, so that the cream firms.
https://www.youtube.com/watch?v=pP9bgSRXeaA
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. Very good! Limoncello is an Italian lemon liqueur. Limoncello Cheesecake is an easy, delicate and fragrant limoncello dessert that exudes freshness and taste with every bite! A sort of cold lemon cheesecake with the addition of limoncello that further enhances its flavor, making it really special! Cold limoncello cheesecake is prepared in a short time, without baking and without oven. Perfect for hot summer days and to feel the scent of lemons at home. If you are looking for a special cold lemon cake, don't miss the Limoncello Cheesecake recipe!
Ingredients
250g Dry biscuits
400g Melted butter
400g Cream cheese
300 ml Fresh liquid cream
120 g sugar
80 ml Limoncello
Juice of 1/2 lemon (freshly squeezed)
Zest of 1 Lemon
6 g Gelatin sheets
Procedure
Melt the butter and let it cool. In the meantime, blend the dry biscuits in a blender, add the melted butter and mix. Pour the blended biscuits into the cake pan and compact well with the back of a spoon, in order to create a homogeneous base. Refrigerate. Soak the gelatin leaves in cold water for about 8 minutes and, in the meantime, whip the cream. In another bowl, place the cream cheese and add the sugar, the Limoncello, the grated zest of a lemon and the juice of half a lemon. Mix with a whisk until creamy. Take the gelatin, squeeze it and put it in a saucepan with 2 tablespoons of fresh cream. Heat everything over low heat, stirring constantly until the gelatin dissolves in the cream. Pour the gelatin into the mixture and mix everything together. Then stir in the whipped cream gently, with movements from the bottom to the top, using a spatula. Take the biscuit base, pour in the cream and level well. Place your limoncello cheesecake in the freezer for about 2 hours, or in the refrigerator for 4 hours, so that the cream firms.
https://www.youtube.com/watch?v=pP9bgSRXeaA
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