Limoncello Cheesecake

Cut this refreshing, light and decadent cheesecake into small squares or larger ones, and you have the best snack or dessert you can imagine. The limoncello pops in this dessert, and I especially love the light creamy texture. The biscotti makes a flavor enhancing crunchy crust You can make your own limoncello liqueur or use store bought.








Preheat oven to 350 degrees F. spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Break 8 ounces of store bought biscotti (flavor of your choice) into pieces and grind them into fine crumbs in a food processor. Add 6 tablespoons of melted unsalted butter and 1 tablespoon lemon zest. Process until the crumbs are moistened.







Press the crumb mixture over just the bottom of the prepared pan and bake until the crust is golden, about 15 minutes. Place pan on a cooling rack and cool the crust completed.











Clean the food processor bowl and blend 12 ounces of whole milk ricotta (drain if necessary first) until smooth. Add two 8-ounce packages of room temperature cream cheese and 1 1/4 cup sugar, and blend well, stopping if necessary occasionally to scrape down the sides.










Blend in 1/2 cup limoncello, 2 teaspoons vanilla, and 2 tablespoons lemon zest.













Add 4 large eggs and pulse until just blended.














Pour the cheese mixture over the cooled crust in the pan. Place the baking pan in a large roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the smaller pan.










Bake until the cheesecake for about 1 hour. the middle might wiggle slightly when the pan is gently shaken. This is fine. It will firm up more as it cools.









Cool on a wire rack for 1 hour. refrigerate for about 8 hours or even over night so the cheesecake is really cold. Cut the cake into small squares as a snack, or in large squares for a plated dessert.

Caffe Semifreddo - Coffee Semifreddo

Semifreddo in Italian means semi-frozen. This recipe creates a dessert which is rich, creamy, and packed full of delicious coffee flavor yet it is simple to make. Though it requires some attention, it is only for a short while and done all ahead of time. This is guaranteed to be a showstopper dessert.

Spray a loaf pan with nonstick cooking spray and then line it with plastic wrap, allowing the excess to hang over the ends and sides.

Place 4 ounces of amaretti cookies in the bowl of a food processor and finely grind. Add 3 tablespoons melted unsalted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.

Whisk 1/2 sup sugar, 8 egg yolks, 1/3 cup espresso, 2 tablespoons dry marsala and a pinch of salt in a large metal bowl. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowel to touch the water). Whisk the egg mixture until it is thick and creamy and a thermometer inserted into the custard registers 160 degrees F. This process takes around 5 minutes. Set the custard into another bowl of ice to cool completely.

Using an electric mixture, beat 1 cup double (heavy) cream and 1/4 cup of sugar until firm peaks form.

Using a large rubber spatula gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust.

Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours and up to 3 days. When ready to serve, unfold the plastic wrap, invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch or so slices and serve. This will serve 8 people.

Le Prugne Secche Hanno Cucinato in Marsala - Dried Prunes Cooked in Marsala

The Italians believe that prunes help digestion so that is most likely why they are so popular in Italy both for breakfast and after meals.

To make this simple dish, put 3/4 pounds of dried prunes in a non-reactive saucepan. Add the juice of 1 lemon, 1/3 cup sugar and 1 cup dry Marsala wine. Let stand at room temperature for 2 1/2 to 3 hours.

Cook the prunes over medium heat, lowering heat as needed to keep a good simmer going as they cook. Cook for about 10 or 15 minutes, until the prunes are tender. Pour into a serving bowl and cool to room temperature before serving. These prunes taste even better the next day. Serve at room temperature. This should be enough to feed 4 people.

Pesche Marinate in Vino Rosso - Peaches Marinated in Red Wine

My favorite way to end a meal is with fruit and/or cheese. This is a very simple and popular Italian preparation. You can marinate peaches, berries, oranges, or cherries in red wine, sweet Marsala wine, or lemon juice and sugar. My fathers favorite way to eat sliced strawberries was by sprinkling them with sugar and marinating them in sweet Marsala wine.

To make this lovely simple dessert; peel, pit and slice one peach per person. I always remove the hard red area on the peach where the pit was since it is tough, rough and not pleasant to bite into. Place sliced peaches in a bowl. If your peaches aren't sweet enough on their own, add granulated sugar to taste. Pour red wine over just to cover fruit; mix gently. Cover bowl and refrigerate for 1 hour. Fill a pretty serving glass, stemmed glass or dessert bowl with peaches and enough wine to almost cover them, serve and enjoy. My favorite wines to use in this dish are VJB Vineyards & Cellars (Kenwood, CA) Syrah or Zinfandel, an Italian imported Lambrusco, or Schugs (Sonoma, CA) Sparkling Pinot. You can also use Prosecco for a different taste.

La Macedonia de Frutta Fresca - Fresh Fruit Salad:

A fresh fruit salad I understand is a favorite way for Italians to end a meal in a Trattoria. It is a favorite way to end my meals at home. Here are some tips to create one in your kitchen; use a variety of fresh fruits that are in season, peel those that need it, and cut all approximately the same size. On the small size, perhaps an inch, and place in a large bowl, add sugar to taste and stir in with sweet Marsala wine, brandy, fresh lemon juice, port, or sweet white wine. It should be refrigerated for an hour or so, and served cold.