CREAMY LIMONCELLO CHEESECAKE (NO BAKE)
Limoncello cheesecake is a no-bake recipe that is very easy to make, a dessert with a crispy cookie base and with a luscious cream and decorated with lemon.
SERVINGS:6
INGREDIENTS:
FOR COOKIE BASE:
- 7 oz lemon-flavored cookies (or whole wheat shortbread cookies)
- 1/2 stick melted butter
FOR NO-BAKE CREAM:
- 14 oz cream cheese or ricotta cheese
- 1 cup of heavy whipped cream
- 1 small container (about 5 oz) of plain yogurt
- 2/3 cup powdered sugar
- 2-3 tablespoons Limoncello liqueur (to taste)
- 1 tablespoon unflavored gelatin (about 1 packet)
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons milk
METHOD:
Prepare the base:
Finely crush 7 oz lemon-flavored cookies (or whole-wheat shortbread cookies).
Melt butter and mix with chopped cookies.
Squeeze the mixture into a 9 inch baking dish, forming an even layer.
Place in refrigerator to chill.
Prepare the cream:
Soak unflavored gelatin in a bowl of ice water to soften.
In an immersion blender or with an electric hand mixer, blend together cream cheese or ricotta cheese, limoncello liqueur, vanilla extract, and powdered sugar until smooth and creamy.
Gently add whipped heavy cream and low-fat yogurt with a spatula, making sure to combine everything in a folding motion from bottom to top to keep the mixture light and fluffy.
Dissolve the gelatin:
Squeeze the excess water out of the gelatin, then dissolve it in a saucepan with milk over low heat.
Stir until completely dissolved.
Once melted, incorporate the gelatin mixture into the cream cheese, making sure it is evenly incorporated.
Assemble the cheesecake:
Pour the cream cheese mixture over the cooled cookie base and spread evenly.
Refrigerate the cheesecake for 4 to 5 hours, until solidified.
Final touches:
Once set, carefully remove the cheesecake from the pan and transfer to a serving platter.
Garnish with thin slices of lemon or decorations of your choice.
Now your refreshing no-bake limoncello cheesecake is ready to enjoy!
