I don't know how I missed this thread before--I love Limoncello! I'm definately going to have to try this cheesecake. And in the spirit of sharing at the holidays--here's a link to my favorite recipe with Limoncello, Nigella Lawson's Anglo-Italian Trifle http://www.nigella.com/recipes/recipe.asp?article=157

It uses a full cup of Limoncello. I made it for a bridal shower this summer and got the bride a *little* tipsy. We just had it again last week at our holiday party...soooo good!

Thank you for this great recipe. I served this to a group of friends last night -- all lovers of food, wine, and italy. They'd raved about the cheesecake and I enjoyed using the little bottle of limoncello I brought back from our trip this summer.
I suspect I beat the batter more than I was supposed to, because there was too much batter for the pan. But the cake baked beautifully and folks seemed to like the lighter texture.

Topping - Thank you for sharing StCirq! This is a happy ending for the remaining limoncello in my fridge.

More Limoncello recipes
A belated message referring to this thread. I have made the Limoncello as appeared in this column and enjoyed every last drop (which disappeared very quickly). Was searching other cooking recipes websites today and came across the following link which has four different Limoncello recipes listed. Can't guarantee them, but they do sound superb (not to be compared with the Limoncello cheesecake though) and worthy of communicating the information to other Limoncello fans:

http://www.vinalto.com/recipes.cfm.

Happy cooking & dobra hoot..... Jay

StCirq: That recipe sounds wonderful-it's on my Christmas dinner list! I live in the SF area and Bev & More has the same brand as we bought years ago in Sorrento. Also Draeger's in San Mateo sells several different sizes. So, in other areas, it might be available in your local upscale liquor stores.

Thougt it was time to repost this for the holiday season.

This is not travel.
Posters have been banned for this type of post.

Really, who was it?

FYI, just in the Wash Post this week:

http://www.washingtonpost.com/wp-dyn...120600243.html

Well, maybe I'll be banned, then, tondolaya.

Thanks for taking the time to post that.

Most of us learned about limoncello when we traveled to Italy. So, tondalaya, how could it not be connected to travel. Surely you were joking.

Happy sipping!

Re: another easy cheesecake recipe, this is the one that I made recently. All you need is a food processor (and/or mixer). Using the biscotti for the crust made it really special. I'm going to hunt around for some limoncello for our Christmas meal....

lilley

http://www.foodnetwork.com/food/reci..._31419,00.html

Hi Marianna, I'm sure it was a tongue and cheek jab because some posters objected to us giving rcipes, talking about dogs and bird sitings.
Tis the season troll-la-la-la-la la

Limoncello is a great liquer, and almost any dessert using it as an ingredient is likely to be special. When in Florence a few years ago, I bought a 500ml bottle of a cream limoncello made by Villa Massa. I feel that it is the best limoncello I have tasted. It is fragrant, creamy, tangy and ultra lemony with strong sweetness and noticeable alcoholic bite (17% alcohol). Villa Massa also makes a non-cream limoncello.

Since I have only compared the Villa Massa cream limoncello against several other limoncellos where I have added my own cream, it probably is not a fair comparison, but just taking in the aroma from the near empty bottle compared to the other brands shows a noticeable difference.

(As a simple dessert, pour about a half an ounce of cream limoncello over a piece of good poundcake, then add a dollop of fresh whipcream...very tastee)

I haven't found a place to buy the Villa Massa products in the U.S., but I do know that there is at least one importer.

Interesting that Scott joined just to post this plug for limoncello on the 7 year old thread.

Well, even a Scott Clock is sometimes right!

:) jahoulih

I don't know if this got sorted out on the thread (sorry) but the rule in the US is that there is no copyright in recipes (only in the nice little intros they include in the cookbooks, which is presumably one reason they are there). The newspapers regularly reprint cookbook recipes labeling them "adapted from" but I think that phrase is more CYA than anything else.

Speaking of Limoncello desserts...This weekend Tracy made a Limoncello Tiramisú. Fortunately, I am still eating the leftovers. Here you go!

http://travelswithmaitaitom.com/Tom_...imoncello.html

((H))

Maitai - As if I don't consume enough Limoncello without putting it in baked goods!!! Sounds yummy....printing it now!

travel fan - It quite addictive, which I guess is not a surprise when you consider the power of Limoncello. Hope you enjoy it as much as we and our guests did last night.

((H))