Cooking Italian Godetevi il Cibo Italiano!
These cheesecakes are homemade with a buttery graham cracker crust, creamy lemon filling and limoncello liqueur. They provide the perfect balance of sour taste and sweetness. You can serve them at any gathering, or after a hearty Italian meal. Easy to prepare and very tasty. These will become your favorite dishes.
CONTENT OF RECIPE
| Ingredients/ingredienti | Crust: 1 ½ Cups Finely Crushed Graham Crackers 1/3 Cup Melted Butter Lemon Cheesecake Filling: 3 Ounces Lemon Flavored Gelatin ½ Cup Of Boiling Water ¼ Cup Of Sugar 1 Can Sweetened Condensed Milk ¼ Cup Fresh Lemon Juice ½ Cup Cold Water 8 Oz Soft Cream Cheese 1 ½ Cups Whipped Cream Lemon Curd With Limoncello: ¼ Cup Limoncello Liqueur 1/3 Cup Sugar 1 Whole Egg Plus 1 Egg Yolk 3 Tablespoons Of Butter 1/3 Cup Fresh Lemon Juice 1 ½ Teaspoons Lemon Zest For Serving: Whipped Cream Mint Leaves For Garnish |
| Cooking Time/ Tempo di Cottura | 20 -25 Minutes |
| Cooking Temperature / Temperatura di Cottura | (300-350)o F~(150-175)o C |
| Utensils/Utensili | Baking Pan Bowl Spoon Small Saucepan Plastic Wrap Cutting Board |
| Cooking Method/Metodo di Cottura | Stove |
METHOD
Step 1: Cover the baking pan with plastic wrap. Cover in such a way that the excess foil hangs down so that it can be easily removed later. Step 2: Lightly grease with spray and set aside. Step 3: Mix crushed graham crackers and melted butter to prepare the graham cracker crust. Step 4: After combining the ingredients well, press the mixture well into the pan’s base and refrigerate to set.Lemon Cheesecake Filling:
Step 5: Pour the boiling water over the lemon gelatin in a bowl and mix until fully dissolved which should take about 2 minutes. Step 6: Now add cold water and mix well. Set the mixture aside to cool. Step 7: Beat the softened cream cheese and sugar together until it is smooth and creamy. Step 8: Slowly add sweetened condensed milk to it and mix well. Step 9: Gradually add the lemon juice, continuing to mix until smooth. Step 10: Then add the melted gelatin mixture and mix well until smooth. Step 11: After that add the whipped cream slowly. Step 12: Pour the filling over the graham cracker crust. Level the top surface and give the pan gently tap on the counter to eliminate air bubbles. Step 13: Keep it in the fridge for a few hours or overnight so that it sets completely.Limoncello Lemon Curd:
Step 14: We use a small saucepan to melt the butter over medium heat. Remove the saucepan from the heat and stir in the sugar, lemon zest, lemon juice and limoncello liqueur. Step 15: Add the eggs and beat them well. Step 16: Put the pan back on medium heat. Cook, stirring constantly (about 5 minutes), until the mixture thickens. Step 17: Pour curd into a bowl. Cover with plastic wrap to prevent skin from forming on the surface. Let it cool down to room temperature. Step 18: When the cheesecake is completely set, use the foil overhang to lift it out of the pan and place it on a cutting board. Step 19: Evenly spread the lemon curd well over the cheesecake’s surface. Step 20: Slice it and serve each piece garnished with whipped cream. Step 21: If desired, garnish with mint leaves. Step 22: Store leftover cheesecake in the refrigerator in an airtight container.
FREQUENTLY ASKED QUESTIONS
How long does homemade no-bake cheesecake last?
Once filled, cheesecakes are best served within 36 hours. But it can be tightly wrapped and refrigerated for up to a week.
How do you prevent a no-bake cheesecake from sticking?
- Spray acetate with baking spray (without flour) before filling.
- Freeze cheesecake and peel off acetate.
- Carefully run a skewer through the sides.
What to do if no-bake cheesecake is set?
You can fix this. Add a bit of gelatin to the mix, and it'll set perfectly in the fridge.
How do you know when your no-bake cheesecake is set?
The best sign is that the cheesecake should be shiny and firm when set.
How to thicken cheesecake without baking?
Confectioner's sugar. A pinch of confectioners' sugar helps thicken the filling, while also keeping it light. I suggest sticking with confectioners sugar.
