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Limoncello cheesecake

Gretchen's picture

 


Surfed by Everyday Italian the other day and she was making this.

Limoncello cheesecake squares.


Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted

3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature

2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup limoncello liqueur*, store bought or homemade, recipe follows
2 teaspoons vanilla extract

4 large eggs, at room temperature



Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
 
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
 
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
 
Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
 
*Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.



Limoncello
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water

2 1/2 cups sugar

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
 
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Yield: 7 cups
Prep Time: 30 minutes
Cook Time: 10 minutes
Inactive Prep Time: 4 days and 4 hours


Gretchen
Gretchen
AJ12754's picture

(post #31229, reply #1 of 20)

I was surfing there yesterday and printed this one off as well -- especially after I noticed that it got 5 stars (the max) from users at the site --- am making it a part of my all-Italian night this Friday. 

Cave obdurationem cordis

Biscuits's picture

(post #31229, reply #2 of 20)

Her lemoncella recipe doesn't sound good at all (but then, I'm very fond of the one I use), but I may try the cheesecake.  Thanks for posting, Gretchen.

Ancora Imparo -

Ancora Imparo -

~~Gretchen's picture

(post #31229, reply #3 of 20)

In the TV segment she mentioned the 40 day regimen--definitely. But then in her cute sly little way, said, I will tell you a short cut.
I make it "your" way, have made it in 10 day "ways".  Not any difference I can tell.

Biscuits's picture

(post #31229, reply #6 of 20)

Gretchen - I made it and have it in the oven as we speak.  I'll let you know tomorrow evening how it turns out.  It's a very nice batter.  Lots of lemon, though.  We'll see.  The only change I made was using some crushed ginger cookies as the base instead of the biscotti (I am NOT paying $4.00 for 6 biscotti!  NOT!  And I don't have the time or inclination to make any!), and I also poured the batter in individual ramekins to bake as individual cakes instead of squares.  I wanted a more elegant presentation.


Anyway - will let you know how it turns out.


Ancora Imparo -

Ancora Imparo -

Risottogirl's picture

(post #31229, reply #7 of 20)

Anxious to hear the outcome. Ginger sounds better to me as a crust anyway.

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

helena's picture

(post #31229, reply #8 of 20)

I'll be following your report closely as well :o)

Gretchen's picture

(post #31229, reply #9 of 20)

Great. No, I wasn't going to use biscotti either.

Gretchen

Gretchen
Risottogirl's picture

(post #31229, reply #10 of 20)

OT (a little) but does anyone have a tried and true recipe for rosemary shortbread? I checked all the usual spots and found a couple, but I was hoping for something one of you had tried and liked. The rosemary flavor was quite prominent and it was delicious.


I was at an AIWF/Les Dames event yeterday that included a pastry demo and a tasting. The pastry chef  demo'd a very light fromage blanc cheesecake served with a grape confit. The cheesecake crust was rosemary shortbread and it was the best part. I could easily envision many other uses/applications for it.


 


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Biscuits's picture

(post #31229, reply #11 of 20)

Did that demo happen to hand out recipes?  I'd love to try the fromage blanc cheesecake.  I'm having 35 women here at the house next week and I want to do a nibble thats light, summery and impressive.  That sounds really lovely.


As for the rosemary shortbread - I'll look around.  During my move I discovered a forgotten-cache of recipes from my culinary school days, some of which were from a pastry chef teacher that loved savory shortbreads.  I may not have rosemary, but Ill bet I have something that can be modified.


Ancora Imparo -

Ancora Imparo -

Risottogirl's picture

(post #31229, reply #13 of 20)

Thanks!


No recipe handouts. The shortbread was crumbled then pressed into the bottom of the pan. The filling was made of egg yolks, sugar, fromage blanc, gelatin, and whipped heavy cream - a set, not cooked cheesecake. It was garnished with grapes poached in a very reduced port and grape juice mixture.


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

~~Jean's picture

(post #31229, reply #12 of 20)

Try this:


HERBFARM ROSEMARY SHORTBREAD
 
Serving Size  : 36      


  1 1/2   c            Unsalted butter (3 sticks)
                         -- at room temperature
   2/3   c            Sugar
   2       tb           Fresh rosemary or
   2       ts           Dried rosemary
   2 1/4   c            Unbleached all-purpose flour
   1/2   c            White or brown rice flour
   1/4   ts           Salt
   2       ts           Sugar for topping (opt'l.)

   Line two baking sheets with parchment paper.
  
   Cream butter in a large bowl until pale yellow and
   light.  Add the sugar; continue mixing until the
   mixture is fluffy.
  
   If you are using fresh rosemary, mince it.  If you are
   using dried rosemary, crush it in a mortar and pestle,
   or by using a rolling pin on a flat surface, until it
   is fine but not a powder.
  
   Add both flours, the salt and the rosemary to the
   butter mixture; mix until thoroughly combined.  The
   dough will be somewhat soft. Refrigerate it for 1
   hour, if necessary, so that it is firm enough to roll.
  
   Roll the dough out to form a rectangle about 10 x 14"
   and 1/4" thick. Cut cookies into 1 1/2 x 2" rectangles
   or any other shape you like.  Place them about 1/2"
   apart on the prepared baking sheets. Sprinkle them
   with the sugar topping if desired; bake at 375 F. in
   the center of the oven until they are gold at the
   edges, 12 to 15 minutes.
  
   Remove the cookies from the oven and transfer them to
   wire racks to cool. Pack in an airtight container.
   The cookies will keep, their flavor improving, for at
   least a week.
  
   Note:  The author says that these cookies are much
   better two days after they are baked, and suggests
   planning accordingly.
  
   Recipe from Ron Zimmerman of The Herbfarm/Falls City,
   WA.  In _Farm House Cookbook_ by Susan Herrmann
   Loomis.  New York: Workman Publishing Company, Inc.,
   1991.  Pp. 384-385.  ISBN 0-89480-772-2. Electronic
   format by Cathy Harned.


 


Or here's one that Ruthann posted a long time ago.


http://forums.taunton.com/tp-cookstalk/messages?msg=11310.14
  



Vedi, Vici, Velcro   I came, I saw, I stuck around.


http://www.thebreastcancersite.com/


Edited 8/14/2005 12:16 pm ET by Jean

Vedi, Vici, Velcro   I came, I saw, I stuck around.

http://www.thebreastcancersite.com/

Risottogirl's picture

(post #31229, reply #14 of 20)

Thanks Jean!!


I did find that one and it looks good. Herbfarm recipes are very "herby" and I like that. Did you like it?


I'll check out RuthAnn's as well - I searched the archives and came up with nuthin' :(


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

~~Jean's picture

(post #31229, reply #15 of 20)

I must confess I've only read recipes from the Herbfarm book so far.  I have a hunch I can trust them all though. If you use that one, please report back. :)

Vedi, Vici, Velcro   I came, I saw, I stuck around.


http://www.thebreastcancersite.com/

Vedi, Vici, Velcro   I came, I saw, I stuck around.

http://www.thebreastcancersite.com/

Glenys's picture

(post #31229, reply #19 of 20)

Do you know the chef? I could check my Les Dames directory and see if the recipe is available that route.

Risottogirl's picture

(post #31229, reply #20 of 20)

I have the very young pastry chef's name at home but I don't believe she is a member. The restaurant was Jacky Robert's new Bistro Petit Robert. She used to work at Sandrine's in Cambridge. The event was actually an AIWF event, but there were more of Les Dames there than AIWF members, I think.


I am having dinner there again next week so I plan to ask for the recipe. Giving it another try - service is horrid, I'm afraid. Hopefully they'll get in ironed out.



Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay


Edited 8/15/2005 8:04 pm ET by Risottogirl

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Biscuits's picture

(post #31229, reply #16 of 20)

Hmmm - I can't say I LOVED this cheesecake, but I didn't dislike it, either.  It certainly had a big, bold lemon flavor.  I'm a big fan of lemon desserts, but I think this was overdone on the lemon.  I think a little less zest, a little less lemoncella.  Maybe 2/3 of each.


I did like the texture of the mix of ricotta and cream cheese.  I generally don't like ricotta in my cheesecakes, but this was a lovely mix.  I liked the texture very much.


The individual servings came out well - very pretty and the perfect size for dessert.


I also think this recipe needed a pinch of salt to pull all the flavors together.  But - that's just me.


Sorry I can't give a more definitive review.  It was good - but nothing special.


Ancora Imparo -

Ancora Imparo -

Gretchen's picture

(post #31229, reply #17 of 20)

Sounds pretty definitive to me. Thanks.

Gretchen

Gretchen
helena's picture

(post #31229, reply #18 of 20)

That's a very helpful review to me as well, thanks! Than I have to say I never add the full amount of alcohol to any recipe, beause I almost always find it too overpowering.

AmyElliesMom's picture

(post #31229, reply #4 of 20)

I have to hate you now. <wink> This looks soooo good, and is soooo not on anyone's diet.

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

helena's picture

(post #31229, reply #5 of 20)

I hear you, sister, LOL! I'm a sucker for cheesecake, so I need to keep this in my 'must try files' for later!