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Does anyone have a T&T limoncello cake recipe?
- Thread starter oli
- Start date
Here is a lucious limoncello cheesecake. Don't know what the AKA is?
Limoncello cheesecake
For the Crust:
12 ladyfinger cookies or 12 madeleines, finely ground
1 cup whole almonds, crushed
1/2 cup sugar
1 tspn salt
1 stick butter, melted
For the cheesecake:
1 1/2 lbs. cream cheese
1 cup sugar
1 cup heavy cream
5 eggs
1/2 cup limoncello
2 tblspns lemon extract
1 tblspn vanilla extract
1/2 cup seedless raspberry preserves
2 cups mixed fresh fruit (berries, I should think)
fresh mint leaves for garnish
Recipe:
Preheat oven to 350. Combine the cookies and almonds in a food processor. Add the sugar, salt, and melted butter and blend well.
Line a 9" springform pan with parchment paper and press the cookie-almond mix into the bottom and sides. Place in oven and bake for 10 minutes, then set aside to cool.
Put the cream cheese in a mixer and beat until soft. Add the sugar and heavy cream and mix to combine. Add the eggs, one at a time - wait until each egg is incorporated before adding the next. Add the limoncello and lemon and vanilla extracts and mix to combine.
Pour the mixture into the prebaked crust.
Place the preserves in a squeeze bottle with a narrow tip and pipe swirls on the top of the filling.
Using a toothpick or skewer, drag the preserves in a zigzag design. Place the cheesecake on the middle rack of the oven and bake until set, about 45 minutes to 1 hour. It's set when a toothpick inserted in it comes out clean and dry. Allow the cake to cool at room temperature for about 2 hours. Serve with fresh fruit and garnish with mint leaves.
Limoncello cheesecake
For the Crust:
12 ladyfinger cookies or 12 madeleines, finely ground
1 cup whole almonds, crushed
1/2 cup sugar
1 tspn salt
1 stick butter, melted
For the cheesecake:
1 1/2 lbs. cream cheese
1 cup sugar
1 cup heavy cream
5 eggs
1/2 cup limoncello
2 tblspns lemon extract
1 tblspn vanilla extract
1/2 cup seedless raspberry preserves
2 cups mixed fresh fruit (berries, I should think)
fresh mint leaves for garnish
Recipe:
Preheat oven to 350. Combine the cookies and almonds in a food processor. Add the sugar, salt, and melted butter and blend well.
Line a 9" springform pan with parchment paper and press the cookie-almond mix into the bottom and sides. Place in oven and bake for 10 minutes, then set aside to cool.
Put the cream cheese in a mixer and beat until soft. Add the sugar and heavy cream and mix to combine. Add the eggs, one at a time - wait until each egg is incorporated before adding the next. Add the limoncello and lemon and vanilla extracts and mix to combine.
Pour the mixture into the prebaked crust.
Place the preserves in a squeeze bottle with a narrow tip and pipe swirls on the top of the filling.
Using a toothpick or skewer, drag the preserves in a zigzag design. Place the cheesecake on the middle rack of the oven and bake until set, about 45 minutes to 1 hour. It's set when a toothpick inserted in it comes out clean and dry. Allow the cake to cool at room temperature for about 2 hours. Serve with fresh fruit and garnish with mint leaves.
oli, this almond cake with cooked lemons is really good. I would finish it off
with a glaze of limoncello, fresh lemon juice and sugar.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=222173
with a glaze of limoncello, fresh lemon juice and sugar.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=222173
I was hoping to put this one together
http://www.bindiusa.com/bindi/signature_cakes/limoncello_raspberry_cake.html
http://www.bindiusa.com/bindi/signature_cakes/limoncello_raspberry_cake.html
oh, that one's even easier (not like almond caprese bianca). Victoria Sponge cake, pastry cream
Soak the Victoria sponge layer with limoncello (I would add lemon zest and simple syrup or glucose if needed to up the sweetness), top with thick pastry cream, pour on the raspberry glaze, drizzle with white chocolate.
Soak the Victoria sponge layer with limoncello (I would add lemon zest and simple syrup or glucose if needed to up the sweetness), top with thick pastry cream, pour on the raspberry glaze, drizzle with white chocolate.