Baked pomegranate cheesecake – an unusual fruit for a cheesecake, yet this pomegranate cheesecake recipe is the perfect dessert for summer There are two main types of grain alcohol brands that I've come across: Everclear and Clear Spring. Both will work well in this recipe. Like this article? Don't miss "Authentic Shopping: Insider Tips to Come Home with an Italian Souvenir You’ll Treasure for Life" How to Experience Limoncello on the Amalfi Coast The total amount of limoncello in this dessert is minimal, but if you wanted to omit it altogether, this is definitely an option.

You can also try this recipe out, and depending on your preferences, you can adjust the alcohol to water ratios if you like limoncello stronger or weaker. Once the soak has cooled slightly, you are ready to assemble the limoncello tiramisu. How to Assemble Limoncello TiramisuSo if you are looking for delicious make-ahead dessert, then this is it. The ladyfingers are gently soaked in a lemon sugar mixture and come out the perfect texture as they refrigerate. Moreover, letting the tiramisu sit in the refrigerator for a day or two mellows the flavors and really allows them to combine nicely. Can you substitute the Limoncello? Place the lemon peels in a half-gallon canning jar. Cover with the Everclear or vodka. Close lid and place in a spot out of direct sunlight. Shake daily. Infuse for at least four days (in the case of Everclear 190/189) and up to six weeks (for the lower proof alcohols). The infusion is ready when the alcohol is bright yellow and the lemon peels have lost most of their color. Wash the lemons well, then peel into long strips—use a light touch, you want to leave as much of the pith behind as possible. If using Everclear 190/189, 10 lemons will be enough; for the other alcohols, you’ll need to peel more lemons as the proof level decreases. Once the mixture is infused properly, sweeten the limoncello to taste with simple syrup, strain, and then bottle. Chill and enjoy! What alcohol should you use for homemade limoncello?

Peel the lemons with a vegetable peeler, taking extra care to not leave too much pith (the white part of the lemon skin) on the peel. Too much pith will make the limoncello bitter (photo 2)

You want more cheesecake?

Limoncello originated in Italy, specifically in the Amalfi coast, in the Campania region. The first recipes for limoncello appeared in cookbooks in the early 1900's. Eggless Cookie Dough. Enjoy something sweet with a batch of our homemade healthy edible cookie dough! If you engage in the labor of love that is hand crafting limoncello—and you’re giving some away as a gift—you should probably go the extra mile and make it look incredible. The best way to do that is to put it in bottles that properly display the liqueur, and even enhance the beauty of it. I’ve been making and gifting limoncello for over a decade, so I have some advice for you on how you can make your limoncello look amazing. Where Can I Buy Limoncello Bottles?

But if you can only find 75% (151 proof) grain alcohol, that will work too. The difference when using a 151 proof grain alcohol is that the final flavor won't be as strong. And if you put the limoncello in the freezer, it may freeze (a limoncello made using 190 proof grain alcohol won't freeze). Because it may freeze, the limoncello made with 75% grain alcohol may be better to store in the fridge rather than the refrigerator. How to store limoncello: inch springform pan – the perfect pan for cheesecakes, the springform type makes removing it a cinch The filling is a luscious combination of cream cheese (always at room temperature), caster sugar, plain flour, eggs, lemon zest and juice, limoncello and sour cream or creme fraiche.

Lemon is a very common flavor when it comes to Italian desserts. You may think of lemon gelato when you think of Italian lemon desserts, but many baked goods feature this fresh flavor. Next, fold the whipping cream into the mascarpone mixture. You don't need to be super gentle with this process. Mix to combine. Creamy and light, with a bold lemon flavor, this limoncello cheesecake really is something special. This off-the-beaten-path family agricultural enterprise is centered within the compound of an old convent. On the picturesque grounds, the third generation of the Pollio family cultivates olives, lemons, and fruit trees, lovingly making up homemade products from limoncello to chocolate and other digestivi made with walnuts and fennel. This Limoncello Tiramisu recipe has all of the traditional components of a classic tiramisu recipe, but is spiked with limoncello and lots of lemon flavors. This is the perfect dessert to make during the warmer months when you are craving those bright citrus notes. Make-Ahead Limoncello Tiramisu