Cheesecake Factory Lemoncello Cake Recipes

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LIMONCELLO CAKE



Limoncello Cake image

This Limoncello Cake is made with fluffy sponge cake layers, brushed with a limoncello syrup, filled with a thin layer of lemon curd and frosted with a decadent mascarpone and cream cheese frosting.

Provided by Olga's Flavor Factory

Categories     Dessert

Time 4h25m

Number Of Ingredients 19

8 eggs (separated, room temperature)
1 cup sugar (divided)
½ cup milk and melted butter (total (1/4 cup each))
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1/2 cup water
1/4 cup granulated sugar
1/3 cup limoncello
2 (8 oz) packages cream cheese (16 oz total), room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 - 1 Tablespoon limoncello
2 (8 oz) 8 oz packages mascarpone cheese (16 oz total), room temperature
1/2 cup heavy cream (chilled)
1/2 - 1 teaspoon (lemon zest)
1/2 cup lemon curd

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inccake pans with parchment paper.
  • Separate the eggs, putting the whites in one bowl and the yolks in another.
  • Beat the whites using a whisk attachment on a standing mixer or a hand held mixer until foamy. Gradually pour in half of the sugar. Mix the whites on high speed until stiff peaks form. Set aside.
  • In the other bowl with the yolks, add the remaining sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.
  • Combine the milk, melted butter, vanilla extract and lemon zest in a bowl or cup. Set aside.
  • Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible.
  • Sift the flour, baking powder, and salt over the folded eggs and gently fold in the batter.
  • When there are still some remaining streaks of flour, pour in the milk and butter mixture into the batter by the side of the bowl. Continue gently folding until evenly distributed.
  • Divide the batter in half, pouring into the prepared cake pans.
  • Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes.
  • Cool on a wire rack.
  • Meanwhile, prepare the limoncello syrup and the frosting.
  • Make a simple sugar by heating the sugar and water in a small pot until sugar dissolves and add the limoncello. Set aside to cool.
  • In a standing mixer with a paddle attachment or using a hand mixer, mix the cream cheese and powdered sugar until evenly mixed, smooth and fluffy. Add the lemon zest, vanilla extract and limoncello.
  • Add the mascarpone cheese. You can just fold in the mascarpone cheese with a rubber spatula, since it's soft enough or mix with the mixer just until combined, about 30 seconds.
  • In a separate bowl, whip the heavy cream until fluffy and stiff peaks form. You can do this by hand using a whisk or use a hand held mixer or a standing mixer.
  • Using a rubber spatula, fold in the whipped cream into the frosting until evenly mixed.
  • Cut each cake in half horizontally.
  • Using a serrated knife, make a small cut all around the outside of the cake. This will keep your knife on the same level as you are cutting across. Continue cutting deeper into the cake until you have cut all the way through.
  • Another trick I use when decorating cakes is to line the serving plate all around the edge with aluminum foil so that the edge of the cake is overlapping the aluminum foil by about 1/2 inch. This will catch all the drips and crumbs, leaving your serving plate neat and clean. When you're done decorating just carefully pull the aluminum foil out.
  • Using a pastry brush, brush the top and bottom of each layer with the limoncello syrup.
  • Put a dollop of frosting in the center of the cake plate, which will help to hold the cake in place. Place the first cake layer in the center of the cake plate and generously spread the cake layer with frosting, all the way to the edges.
  • Place the second cake layer on top of the frosted cake layer. Spread the lemon curd evenly over the surface of the cake, all the way to the edges. You can use more or less lemon curd, depending on how sweet and "lemony" you want the cake to be.
  • Place the third cake layer on top of the lemon curd layer and generously spread the cake layer with frosting, all the way to the edges.
  • Top with the last layer and this time frost the sides and the top of the cake. Carefully pull out the aluminum foil from underneath the edges of the cake and discard.
  • You will have enough frosting left over to pipe a border all the way around the cake too. I piped a border all the way around the edges of the cake and added a few swirls in the center too. I used my favorite Wilton 1M piping tip.
  • I also grated white chocolate on top of the cake as well as lemon zest and a thin lemon slice in the center of the cake.
  • The cake should be chilled in the refrigerator for at least 2-4 hours before serving, or overnight. The cake can be made 2 days in advance, completely assembled and stored in the refrigerator, covered.
  • Before serving, let the cake stand at room temperature for about 30 minutes, for the best taste and texture.

LIMONCELLO CHEESECAKE SQUARES



Limoncello Cheesecake Squares image

Provided by Giada De Laurentiis

Categories     dessert

Time 11h35m

Yield 12 to 16 servings

Number Of Ingredients 12

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 sugar1/2 cup limoncello liqueur*, store bought or homemade, recipe follows
2 teaspoons vanilla extract4 large eggs, at room temperature
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Steps:

  • 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:
  • 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.
  • Makes: 7 cups
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Inactive Prep Time: 4 days and 4 hours

LIMONCELLO RICOTTA CHEESECAKE



Limoncello Ricotta Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 7h50m

Yield 12 servings

Number Of Ingredients 11

Nonstick cooking spray
2 cups graham cracker crumbs (15 crackers)
2 tablespoons sugar
1/4 pound (1 stick) unsalted butter, melted
16 ounces cream cheese, such as Philadelphia, at room temperature
1 1/4 cup sugar
1 1/2 cups whole-milk ricotta cheese (12 ounces), homemade or store-bought
1/2 cup Italian limoncello, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon grated lemon zest, plus extra for serving (2 lemons)
5 extra-large eggs, at room temperature

Steps:

  • Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
  • For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
  • For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
  • Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.

LIMONCELLO CHEESECAKE



Limoncello Cheesecake image

Limoncello is so tasty to bake with. You need a food processor for this recipe. This is the best cheesecake I have ever made!

Provided by Aimchick

Categories     Cheesecake

Time 1h35m

Yield 14 serving(s)

Number Of Ingredients 10

nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons unsalted butter, melted
3 tablespoons grated lemon zest
1 (12 ounce) container fresh whole milk ricotta cheese, drained, at room temperature
2 (8 ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup limoncello
2 teaspoons vanilla extract
4 large eggs, at room temperature

Steps:

  • Preheat the oven to 350 degrees F. Spray the bottom of a large spring form 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.

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