StCirq, I need your help! I know this isn't a cooking site but I tried the Limoncello cheesecake recipe and it flopped! The cheesecake rose and then fell. It took much too long to cook and the crust burned! :(( Please help! What do you think caused all that? How far up the pan does your crust usually go and how far up the pan did you fill with batter? I really want to try this again as I love Limoncello and cheesecake! Grazie!

If anyone in Colorado knows where one can buy Limoncello I'd love to know! A friendly male waiter in Florence gave my best friend and myself several shotglasses of it a couple of years ago as he tried in vain to convince us to go dancing "disco" with him after he got off work. I'd love to buy some here and try the recipe for my fiance, he loves lemon anything!

TexasAggie-Try an italian deli if you can find one in Colorado-the one's here (chicago) stock about a dozen choices.

Baking a cheesecake. Try wrapping your springform if you use one of those with heavy duty foil (obviously don't bother if you use a solid pan) and bake the cheesecake in a bain marie (water bath)...
All cheesecakes will rise and then fall but the gentle, even heat of the bain marie will cause more even cooking in the cake and apparently, less "souffle-ing"

stormygirl:

Can't explain why the recipe didn't work for you. I've made the cheesecake a half-dozen times now, and it worked well every time. It DOES kind of cave in a bit as it ciils, and sometimes cracks a bit on top, but otherwise it's typical cheesecake consistency. Are you maybe in a high-altitude area? The only thing I can think of to suggest is to use 2 or 3 eggs, and then just yolks for the rest.

Yeahh, good suggestions. Thank you!! I'll report back. I think I filled it too much. maybe I'll also try to fill it to just an inch before the rim?

Myabe you should get our addresses and send us all the samples, then we can have a Taste-Off!! We will let each of you know who makes the best Limoncello dessert LOL

All of this is sending me running for the fridge and the last of the sorbet!

stormygirl:

You bake the crust separately, so you can control that - if it's burning when you bake the cheesecake, just don't leave it in the oven so long on the first go-round, or use more butter. When I use my springform pan, which is maybe 3" high, the batter comes up to about 2".

If you want a more lemony taste (mine's plenty lemony with the limoncello and the lemon extract, you could grate some lemon zest into the batter, or even grate some onto the top before or after baking.

Play with it! The results are outstanding! My daughter's French teacher called me and demanded that I produce one for the end-of-year French test day. That was such a hit that the English teacher and then the Math teacher and the lacrosse coach called - like I have time to be a Cheesecake Factory :)

I like Scarlett's idea the best. =P~

This is so funny. I was just putting together receipes for a small dinner party and had decided to just have a simple dessert of lemon sorbet with vanilla ice cream with a good splash of Limoncello over it and here's this thread about Limoncello. We got ours from friends who traveled to Italy last year. They gave it to us as a wedding present. We eloped in Nov.

St. Cirq I'll have to try that cheese cake receipe, if I have enough left over.

I did blind bake the crust first but I think since I over filled the pan it just took too long for the cake and thus the burning. I have such a hard time finding madelines or ladyfingers here so I guess I'll have to use graham cracker.

granny!! You eloped?? How divine! I did that, once upon a time ((L)) Want to tell us about it? :)

Scarlett, It's kind of embarassing to elope at our ages, mid 60's and up, but we have been together quite a while and decided it was about time and we didn't want any fuss.

Got on the computer and made arrangements at one of the chapels in Las Vegas and dinner after at a dark romantic restaurant, and off we flew.

The chapel was very nice, the minister was French and the restaurant was just what we wanted. Then we had drinks at the top of the Paris Hotel Eiffel Tower restaurant with a beautiful view. Everyone treated us so warmly and special. It turned out to be a lovely experience.

Thanks to all, I made the recipe again and it turned out great. I had overbeaten the previous one! Yeah for the travel site that helps the want-a-be chefs also! :) Thank you!!!

A belated thank you to StCirq for the recipe. I made this for Mother's Day (my mother and I "discovered" limoncello in Sorrento 2 years ago) and it was a huge hit, even with my non-Limoncello lovin' dad! We're working on the next one with the raspberello, will let you know how it turns out!

I just wanted to follow up on this cheesecake recipe. I made it earlier this week, not with limoncello, but I wanted you bakers to know that the texture of the basic cheesecake that StCirq provided is excellent.
I made the following changes for an Orange-Eggnog cheesecake (my own invention, since I didn't have limoncello in the house, it keeps disappearing)
Instead of the heavy cream I used egg nog from the dairy section of the supermarket.
Instead of the limoncello and lemon extract I used cointreau (mandarine liqueur would work as well) and orange extract. Rum extract, or cognac would work well also. I mixed the filling ingredients in a food processor for extra smoothness.

I skipped the preserves on top but sprinkled very sparsely with a few grains of grated nutmeg (a dash, hand-sprinkled).

I also used crushed ginger snaps for the crust and no nuts.

I baked the thing in a water bath for an hour, and then without opening the oven door I turned the heat off and left it in for another hour, because that's my usual technique.

I served it with some orange sections.

Yummy. It's a pretty adaptable recipe.

How the heck did I manage to miss this thread????? Oh well...I have two bottles of limoncello and I think I need to try this cheesecake recipe! Will try it out for the New Year's party we are hosting.

Wow, Elaine, that sounds like a scrumptious recipe adaptation! Cheers to you!! And Merry Christmas & Happy Holidays!!

Cheers back at ya'
Happy trails to all this holiday weekend

Thanks, elaine, for the new variation on the cheesecake. I'm planning to do one for New Year's Eve this year and will probably incorporate some, if not all, of your suggestions - I love cointreau and I think the nutmeg and gingersnaps sound wonderful!