Limoncello Cheesecake

 

Adults Only Cheesecake

 
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Limoncello cheesecake is one of my Nonna Lizzie favourite experiments. For our Sicilian Saturday dinner, I wanted to make a citrusy dessert. But I wanted to do something different, so I thought why not throw in a shot of Limoncello?!

It was a hit. My friends and I loved it.

The Limoncello is mixed in with the cheese, so you get a fluffy whiff of alcohol right in the middle of the cake. The lemon curd is citrusy, sweet and velvety. This is definitely a cake Nonna Lizzie will be serving for generations to come.

Ingredients

Base:

  • 1 1/2 cup Crushed Biscuits (I used Arnotts Malt O Milk)

  • 1 cup Desiccated Coconut

  • 1/2 cup Crushed Walnuts

  • 1/4 cup Vegetable oil

  • 1/4 cup Melted Butter

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Cheese:

  • Ricotta Cheese

  • Thickened Cream (blend in NutriBullet for 30 secs to thicken the cream which turns into a fluffier texture)

  • 1/4 cup Limoncello

Lemon Curd:

  • 2 Lemons (Juice)

  • 2 Eggs

  • 1 cup Sugar

  • 1 tablespoon Corn Flour

  • Vanilla essence

  • Lemon Zest

  • Turmeric (or colour)

Garnish:

  • Sliced Lemons

  • Optional: Crushed pistachios & dried rose petals

  • Sliced Lemons

Method

Base

  1. CRUSH the base biscuits (I break up pieces then run it through the Nutribullet).

  2. MIX all the other base ingredients and the biscuits in a large bowl.

  3. BAKE the base for 15 mins @ 180 deg, remove then cool.

Cheese

4. BLITZ the thickened cream in a blender (I only have a Nutribullet) for 30 secs. This will beef up the thickened cream so it becomes EXTRA thick and fluffy.

5. MIX the thickened cream, ricotta, limoncello, vanilla essence into a large bowl, then pour onto the base.

5. BAKE the base and cheese for another 30 mins.

Nacho preferred Amaretto : p

Nacho preferred Amaretto : p

Lemon Curd

6. HEAT up sugar and corn flour in a medium pan first.

7. ADD in the coconut milk, eggs, lemon squeeze and a pinch of turmeric, mix until you have a smooth curd.

8. POUR Lemon Curd onto cheesecake and bake for another 15 mins.

Refrigerate for 2-3 hours before serving.

Garnish

  • Finish with fresh lemon slices, crushed pistachios, lemon zest and dried rose petals.

Tips:

  • You can skip the walnuts for the base, but I prefer the base to have a crunchy nuttier texture. If you want something less nutty, you can use Graham crackers.

  • Don’t over blitz the thickened cream, otherwise it will turn into a smoothie! Go slow, check it every 10-15 seconds. When it’s fluffy, that’s when you can stop.

  • For the lemon curd, you only need to add in a pinch of turmeric. This will help you get the bright yellow colour you’re looking for.

  • For digestif, we served neat Limoncello and Amaretto. Either is an amazing accompaniment!

 
 
A Delicious Adults Only Lemon Cheesecake!

A Delicious Adults Only Lemon Cheesecake!

 
Lizbeth PalComment