Anyway, let’s get to the heart of the subject: cheesecake. Everyone loves cheesecake! If people were throwing cheesecake gifts to each other instead of bombs and stones, man would this world be a better place! Clouds of creaminess on golden crunchiness flying in the air, left and right, defying the rules of gravity landing into the hands of happy people illuminating their eyes filled with sugar sparkles… aaaahhh
Ummm…just ignore that last sentence. If it doesn’t make sense, then that’s perfectly normal.
Cheesecake. So yes, I’ve never included eggs in my cheesecake recipes for all the reasons above. Recently I experimented around with the recipe, which led me to a limoncello cheesecake. If you want, you can consider it a more European version…? Why? Because it includes many European ingredients such as: ricotta (instead of the cream cheese) lemon sablés and limoncello. The result is a delightful layering of creamy clouds floating on a sweet yellow sky, overlooking a golden crunchy beach… A charming sugary dessert topped off with glowing sunrays (the lemon rinds).
For the recipe, just continue reading… Please note however that I have not included quantities as I didn’t measure while I was making it… very sorry! A lot of it is basic stuff though...
- Icing Sugar
- Lemon sablés
- Lemon rinds
Prepare the limoncello gelée. Mix limoncello, sugar and water. Soak the gelatine in warm water for about 20 minutes, and then drain. Then add the limoncello, sugar, and water mix to the gelatine “liquid”. Pour in a container and place in freezer until it becomes solid.
- Take out your cooled cheesecake moulds or cups (to cool, keep them in the fridge beforehand)
- Melt some butter, and crush the lemon sablés. Add the butter to the crushed lemon sablés to form a layer on the bottom of your cheesecake mould/cup.
- With a knife, “slice” layers of the limoncello gelée and add on top of the lemon sable base
- Mix ricotta with icing sugar. Add as final layer on top of the gelée.
- Place in fridge for a couple of hours
- In the meantime, cut off lemon rinds from a clean lemon. Place in a pan with some sugar and water over heat so that rinds become soft and eadable. Add water gradually when needed. When done, set aside and use for decoration.