Limoncello Madeline Truffle Cheesecake

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Preheat oven to 325 degrees. Line one 9 inch springform pan with parchment paper and one cookie sheet with foil,set  springform pan on top of lined cookie sheet.

CRUST~

2 cups Madeline cookie crumbs

2 Tbsp sugar

1/4 cup butter, melted

12 Whole Madeline cookies

In a bowl place cookie crumbs and sugar, stir to combine, Add melted butter to the crumb mixture and stir till all crumbs are moistened. Press into the bottom of your already prepared spring form pan. Line sides with whole Madeline Cookies and then place into freezer while you prepare your cheesecake filling.

CHEESECAKE~

32 ounces cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp corn starch

2 Tbsp limoncello

1 tsp vanilla

3 eggs, room temperature

1 cup sour cream

Place cream cheese in mixer and beat until fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add Limoncello and vanilla and beat till combined. Turn your mixer to lowest setting (stir) and add eggs one at a time just until combined. You do not want to over mix and add too much air. Fold in sour cream. Pour filling into your prepared crust and bake at 325 degrees for 75-80 minutes. Your cheesecake will be done when sides are set and center is just slightly jiggly. Set on cooling rack and cool for 1 hour and then place in fridge overnight.

LEMON TRUFFLE TOPPING~

3/4 cups sugar

1/4 tsp salt

3 Tbsp cornstarch

1 cup water

2 egg yolks, beaten

1/3 cup fresh squeezed lemon juice

1 Tbsp lemon zest, finely chopped

1 Tbsp butter

1 cup white chocolate chips

8 ounces cream cheese, room temperature

In a heavy bottom sauce pot add sugar, salt, cornstarch and water, heat on medium high heat to a boil while stirring, once it begins to boil, turn heat down to low continuing to stir and cook for another 2 minutes. Remove from heat. In a heat proof bowl beat egg yolks, add 1/4 cup of your mixture that you removed from the heat stirring together. Stir your egg mixture back into your pot and place back on medium high heat and bring to a boil again, turn back down to low and continue to stir and cook for 2 more minutes. Remove from heat add lemon juice, lemon zest and butter stir until butter is melted. Add white chocolate and stir till white chocolate is melted. In the bowl of your mixer place your cream cheese and beat till fluffy. Add your lemon mixture from your pot to your mixer bowl and beat until combined well. Top your cheesecake that has been in fridge overnight with your Lemon Truffle topping.

LEMON WHIPPED CREAM~

Place your mixer bowl and whisk attachment in the freezer for at least 10 minutes before hand.

1 cup heavy whipping cream

2 Tbsp powdered sugar

1 tsp limoncello

Place whipping cream, sugar and limoncello in bowl of mixer and whisk until stiff peaks form.

Pipe a border around the edge of the top of your cheesecake and garnish as desired. ENJOY 🙂

 

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Limoncello Berry Supreme

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Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.

LEMONY LIMONCELLO CAKE

4 cups cake flour (must be cake flour will not work with all purpose flour)

1 Tbsp plus 1 tsp Baking Powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

1 tsp lemon extract

1 tsp vanilla

1/4 cup limoncello

8 large egg whites, room temperature

Sift together cake flour, baking powder and salt into a medium bowl, set aside. In bowl of mixer place butter and beat on medium until butter is creamy and light in color. Slowly add sugar and continue to beat till completely combined and once again light in color. In a glass measuring cup combine Milk, lemon extract, vanilla and limoncello. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth.

With Clean beaters and in a different bowl beat egg whites until soft peaks form. Stir about 1/4 of your egg whites into your batter and then fold the rest of your egg whites in with a rubber spatula. Divide batter evenly among your 3 already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven when and let cool for 10 minutes in pans on wire racks. After 10 minutes flip cakes out of pan back on to wire racks and let cool completely.

Lemony Berry Filling

1 cup sliced strawberries

1 cup raspberries

1 cup blackberries

1/2 cup limoncello

1/4 cup orange juice

1 (3oz) package instant lemon pudding mix

1 cup whole milk

1 cup heavy whipping cream

In a bowl place berries, limoncello and orange juice, cover and let set on counter for about 30 minutes.

In bowl of mixer with whisk attachment beat pudding mix, milk and heavy cream, whisk until you get a thick filling consistency.

WHIPPED CREAM FROSTING

1 (8oz) block cream cheese, room temperature

1/2 cup powdered sugar

1 tsp lemon extract

2 cups heavy cream

In a cold bowl with a cold whisk attachment whisk cream cheese, sugar and extract until fluffy. Slowly add heavy cream and continue to whisk until stiff .

ASSEMBLY and extras

1/4 cup sliced strawberries

1/4 cup raspberries

1/4 cup blackberries

Place one layer of cake on cake board, fill with half of your lemon pudding and half of your berries that have been soaking. Place second layer of cake on top, fill with other half of your lemon pudding and boozey berries. Stack last cake on top. Let set for about 30 minutes in fridge. Frost with whipped cream frosting and top with mixed berries. Store in fridge until ready to serve. ENJOY!! 🙂

 

Limoncello Cream Dream Cake

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Preheat oven to 350 degrees. Grease and flour three 9 inch round pans and set aside.

White Cake

4 cups cake flour (not allpurpose flour must be cake flour)

1 Tbsp plus 1 tsp Baking Powder

3/4 tsp salt

1 cup Butter, room temperature

2 cups Sugar

1-1/3 cups milk, room temperature

2 tsp pure vanilla

1/2 cup Limoncello Cream

8 Large egg whites, room temperature

Sift together Cake Flour, Baking Powder and Salt in a medium bowl and set aside. In bowl of mixer place butter and beat on medium until butter is creamy and light in color about 4 minutes. Slowly add sugar and continue to beat till completely combined and very light in color. In a measuring cup combine milk (room temperature), Vanilla and limoncello cream. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth. With clean beaters, beat the egg whites until soft peaks form. Stir about 1/4 of egg whites into batter and then fold the rest of the egg whites in with a rubber spatula. Divide batter evenly among your already prepared pans and bake at 350 degrees 25-30 until toothpick inserted in center comes out clean. Remove from oven when done. Cool on racks in tins for about 10 minutes. Turn out of pans and continue to cool completely.

Filling

1/2 cup heavy whipping cream

2 Tbsp limoncello cream

6 Tbsp powdered sugar

2 cups mascarpone cheese

In a small pot bring heavy whipping cream to a boil, remove from heat. Add Limoncello cream and powdered sugar, whisk till combined and then let cool.

In bowl of mixer beat mascarpone till creamy. Slowly add whipping cream mixture while beating on low. Turn mixer to medium and continue to whip till fluffy. Place in a bowl in fridge to firm up till ready to use to fill cake.

Frosting

1-8 ounce block Cream Cheese, room temperature

1 tsp Limoncello Cream

1 tsp vanilla

1/2 cup powdered sugar

2 cups heavy whipping cream

In a mixer with whisk attachment, add cream cheese, Limoncello, vanilla and powdered sugar. Whisk until creamy. Slowly add heavy whipped cream and beat until stiff peaks form.

To Assemble

place 1 layer of cake on board fill with Limoncello filling, place second cake and fill with remaining limoncello filling top with third cake. Frost and decorate! I used some thin lemon slices and white chocolate buttons to decorate.

ENJOY! 🙂

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