I’m still reminiscing about my trip to Italy this Summer. So I’ve been baking lots of Italian-inspired recipes for the blog lately to remind me of our memorable trip. And everyone knows how much I LOVE cheesecake. Specifically I like no-bake cheesecakes, because they’re so easy to make and are great for when it’s too warm to be baking in a hot kitchen. I wanted the recipe to represent the taste of Italy. So when I found this recipe, I knew I needed to try it out! And for me, limoncello is definitely one of the most Italian drinks out there (plus it’s my ultimate favourite liqueur). So I thought why not combine the two?! Well, it definitely worked, as I think this is one of the best cheesecake I’ve ever tasted, so amazing and packed full of lemony limoncello-y yumminess! It’s makes an amazing boozy lemony weekend treat and definitely another must make recipe! Enjoy!
Top off with fresh summer berries for even more extra deliciousness
I thought I would share a snapshot from my holiday. Most nights in Italy we would venture out to some beautiful old towns just to walk around and soak up the evening atmosphere. As you walk into San Gimignano, many of the shops would sell little boot-shaped bottles full of limoncello (picture below). I have to say, I was very much tempted to buy one (or a maybe a few…).
Each slice cuts perfectly, it’s smooth, mousse-y, luscious, lemony and super delicious! (I hope I’m convincing you to make this amazing recipe?!…) If I was to describe it I would say it’s tastes like something very close to heaven. Really! The base is crunchy, buttery, just perfect. And then you taste the filling, which is the most amazing creamy, airy goodness! Definitely a must make if you’re a lemon lover just like me!
I also love the fact this cheesecake is speckled full of vanilla and lemon zest! It looks super pretty and makes the cheesecake taste so, so good!
Makes 1 Cheesecake (Serves 10-12)
250g of digestive biscuits, roughly broken (graham crackers or plain white cookies can be used)
150g of unsalted butter, melted
600g of full-fat cream cheese, at room temperature
3 tbsp of icing sugar or caster sugar
1/2 tsp of vanilla bean paste
Juice and zest from 1 large unwaxed lemon
2 free-range egg yolks
14g of powdered gelatine (2 x small packets) (I use Vegetarian)
3 free range egg whites
300ml of double cream, chilled
50ml of Limoncello (2 shots)
Fresh berries, such as raspberries, blueberries etc
1. For the base: Blitz the biscuits in a food processor until fine. Or bash with a rolling pin in a bag. Mix together with the melted butter. Press into a 23cm springform cheesecake tin until well compact (I like to use the back of a spoon or glass to smooth over.). Place in the fridge whilst you make the filling.
2. For the cheesecake filling: Cream the cream cheese with the sugar and vanilla paste until smooth. Add the lemon juice and zest and the egg yolks and beat until well combined.
3. In a small bowl, add 3 tbsp of boiling water and sprinkle over the gelatine, stir until dissolved. Then add the gelatine to the cheesecake filling, beating continuously.
4. Beat the egg whites until they hold stiff peaks and fold into the cheesecake filling. Then beat the cream until soft peaks form and fold in gently along with the limoncello.
5. Cover and chill in the fridge for at least 2-3 hours or overnight. Serve with fresh berries. Enjoy!
Recipe adapted from here
My Recipe Notes:
- I use large free-range eggs.
- For my own preference I like to use Vegetarian gelatine, but use whatever you have in your cupboard.
- Try to use a really good quality limoncello- the flavour will be a lot better.
- Regarding the biscuit base, you could also use Italian almond biscotti if you prefer to.
- The cheesecake is best served chilled and it will keep in the fridge for up to 3 days.
- You can add a little splash extra of limoncello if you like!
Enjoy the recipe guys!