FridayLicious: Limoncello Cheesecake

Rometti Limoncello Fridaylicious Limoncello Cheesecake

Thank God It’s Friday… Thank God It’s Delicious!

Do you enjoy savoring a slice of cake with your coffee but don’t enjoy so much baking? Or, unfortunately for your husband and little ones, you would bake everything you could but your relationship with the oven is a love-hate affair that tends to lean a little bit more towards the “hate’? This Friday Rometti Limoncello has a delicious recipe for you that does not require baking: Limoncello Cheesecake. Well, there is a little baking, but it consists in only letting the crust sit!

Cheesecakes are very popular in the United States. If you ask around, some people will even tell you that Cheesecakes are an American invention, which is partially true and partially not. Believe it or not, the ancient Greek were already mastering the art of Cheesecakes, although at the time Cheesecakes were used for religious uses and had a very different taste. It took the introduction in 1872 of American cream cheese to develop the modern Cheesecake we all so love today. And once again, like for other cooking ingredients, cream cheese was nothing less than a mistake! In fact a dairyman called William Lawrence  from Chester, NY,  is the one to claim for such a popular dairy ingredient which he accidentally made while he was trying to reproduce the French Neufchatel cheese. Mr. Lawrence was the founder of Philadelphia brand Cream Cheese. The rest is history.

Just FYI shall you want to make this Limoncello Cheesecake a little more Italian-style, you can substitute cream cheese with ricotta.

Ingredients:
2 cups graham cracker crumbs
1/3 cup unsalted butter – melted
8 ounces cream cheese – softened
8 ounces frozen whipped topping – thawed
1/2 cup sour cream
1/4 teaspoon pure vanilla extract
1/4 cup Rometti Limoncello

Preheat oven oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Stir together crust ingredients. Press firmly and evenly in bottom of pie plate.
Bake 9 minutes. Cool 20 minutes.
In the bowl of your mixer, beat cheesecake ingredients on medium speed until smooth; spoon over crust.
Refrigerate at least 30 minutes prior to serving.

~Enjoy!
Recipe and image copyright of Paula Jones with Bellalimento

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