As many of you know, yesterday was Super Bowl Sunday! Super Bowl Sunday is an excuse for Americans to sit around with friends, drink and eat to your heart’s content, and cheer on your favorite American Football team (or, in reality, just wait for the commercials and Half-Time show). This year, we didn’t host a party, like we have in past years. Instead, we went to a friend’s house to watch the game. Normally, I’d make the whole spread of foods, but this year I was in charge of desserts. And oh boy, did I find a recipe that delivered!
A month or so ago, I made a recipe for homemade Limoncello from Food Network. It was super easy, and fairly quick compared to some that I’d come across. The only downside was that it made a TON of limoncello! So…ever since then, I’ve been looking for recipes where I could use it up. Then, I came across this recipe for limoncello cheesecake! I mean…what could be better? The fatty awesomeness of cheesecake PLUS the boozy deliciousness of limoncello…talk about a match made in heaven!
The cheesecake itself was pretty standard, except for it used a mixture of ricotta and cream cheese. Most of my cheesecake recipes I’ve made before used only the cream cheese and didn’t include ricotta, but I really liked how it turned out. It seemed less dense than normal, and not quite as tangy. Overall, it was a good combination, and I think I’ll continue making cheesecakes with the mixture going forward.
The most difficult part of this recipe was really just making sure you get the cheesecake baked to the right amount of “doneness.” A lot of times, it’s easy to overcook a cheesecake because when it’s done, it still jiggles a bit in the middle (which makes you think that it’s not done). But, if you take it out when there’s a bit of jiggle, I promise, it’ll firm up and finish cooking outside the oven and all will be well. Also, I’d highly recommend baking the cheesecake in a water bath (put the pan with the cheesecake in a larger pan and fill partway with water). This will keep your cheesecake from drying out and the top won’t crack.
I didn’t have a 9×9 square dish, so I used an 8×8. It made a thicker cheesecake, which means that I needed to cook it for a few minutes longer, but otherwise it came out perfect! And, apparently, was a huge hit, because there wasn’t any left after the game last night.
Hope you all give it a whirl and let me know what you think!