Helloww guys and happy Sunday! I hope you are all enjoying a fantastic weekend! Mine is above all my expectations, especially because the weather turned out to be so lovely. Yesterday, when the weather forecast was really really bad, but turned out to be everything but that. Enjoying a sunny day in Amsterdam while my parents were over, and ending it with eating a risotto on a terrace. Couldn’t think about something better! To end your Sunday – and hopefully a good weekend – I have a new recipe to share with you which is all about this limoncello from Villa Massa. I mean, which adult doesn’t like to enjoy a really cold and sweet drink with some good company now and then? Today I not only share with you how you can enjoy this drink at night – which is quite obviously – but also during the day!
Yes you heard that right! It is actually all about this cheesecake recipe, which includes a little dash of limoncello. So no, we aren’t alcoholics who drink during the day, we just enjoy a good homemade cheesecake! To make the cake is really easy, the wait is a little longer tho. But hey, waiting for something delicious is totally worth the wait right? So let’s start!
All you need: 75 gram melted butter, 150 gram whole grain – or hazelnut cookies, 135 gram mascarpone, 120 gram sugar, 1 teaspoon of lemon, 4 eggs, 125 ml Villa Massa Limoncello, 480 ml sour cream and a 20 cm baking molt
1.For the base, you start with crunching all the cookies and mix it with the melted butter. Place this equal over the bottom of the baking mold and press firmly. If you do this right it will be about 1,5 to 2 cm high. 2. Mix the mascarpone with the sugar until it’s all smooth. Add the eggs one by one and mix until you have a airy cake batter. Add 120 ml of the limoncello together with the lemon, mix it one more time and pour it in the baking molt. Now you bake it in the oven for around 50-60 minutes with a temperature of 180°C. 3. Take the cake out of the over and let is cool down for about 10 minutes. Meanwhile you make the topping with the 480 ml sour cream and the last 5 ml limoncello. Add it to the baking molt, bake it in the oven for another 10 minutes and let it cool down afterwards until it’s on room temperature. 4.Before you can eat the cake you have to put it in the fridge for at least half a day. After all this waiting it is finally time to enjoy your home made cheesecake together with – of course – an ice cold Villa Massa Limoncello. Enjoy!
Oh it’s always wonderful to have loved ones around, and end up having a good time. I just bookmarked your recipe. My friend’s neighbour had made this cheesecake using a similar recipe earlier (can you believe she stumbled upon it by mixing things in her kitchen). Well she totally blew my friend’s mind who doesn’t eat cheese!
I hope you have a beautiful week dear. Whenever you can, pls check out my blog http://www.lilyofnigeria.blogspot.com and tell me what you think of it.
I love Limoncello! Never tried it in cheesecake but I’m going to give this a go on the weekend!