Thursday, February 29 2024

This delicious recipe is a celebration of simplicity and flavor that promises to transport your taste buds to a world of citrusy bliss.

The infusion of limoncello, an Italian lemon liqueur, adds a touch of sophistication and a burst of sunshine to every creamy bite.


Perfect for hot summer days or any occasion when a refreshing, easy-to-make dessert is desired, our No-Bake Limoncello Cheesecake is a culinary masterpiece that will have your guests asking for seconds.

 

 

SERVINGS:6

Ingredients:

For the crust:

  • 1 3/4 cups (about 200g) lemon-flavored digestive biscuits, crushed
  • 1/2 cup (1 stick) unsalted butter, melted

For the filling:

  • 2 cups (about 500g) cream cheese (such as Philadelphia)
  • 1 cup (about 120g) powdered sugar
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) limoncello
  • Zest of 2 lemons (optional)

For the topping:

  • Thin lemon slices
  • Powdered sugar (optional)

Instructions:

1. Crust Preparation:
– Crush the lemon-flavored digestive biscuits until finely ground.
– Mix the crushed biscuits with melted butter.
– Press the biscuit mixture onto the bottom of a lined cheesecake pan.
– Chill in the refrigerator while preparing the filling.

2. Filling Preparation:
– In a bowl, mix the cream cheese with powdered sugar until smooth.
– Add heavy cream, limoncello, and lemon zest (if using). Mix well until smooth.

3. Assembly:
– Pour the filling over the biscuit crust in the pan.
– Smooth the surface with a spatula.

4. Chilling:
– Place the cheesecake in the refrigerator and let it chill for at least 4 hours or preferably overnight until well set.

5. Topping:
– Decorate the surface of the cheesecake with thin lemon slices.
– If desired, dust with powdered sugar before serving.

 

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