Limoncello cheesecake with cantuccine bottom

Name: limoncello cheesecake with cantuccine bottom
Cook time: 30 min
Total time: 270 min
Yield: 12
Cuisine: Italian
Ingredients: 8 leaf gelatin; 125 g unsalted butter or margarine; 250 g cantuccini alla mandorla cookies; 2 lemon cleaned up; 150 ml Limoncello; 500 ml full French cottage cheese; 250 g mascarpone; 175 g white caster sugar

2 Italian classic dishes in 1 cheesecake, mmm. You do not want to miss this.

Ingredients

Kitchen Stuff

1 food processor
1 spring form (Ø 24 cm)

Directions

Soak the gelatine in cold water for 5 minutes.
Melt the butter and finely grind the cantuccini in the food processor. Pour the melted butter into the cookie crumbs while the engine is running.
Spread the biscuit crumb mixture over the bottom of the spring form and press with the convex side of a spoon. Put in the refrigerator until use.
Grate the yellow skin of the lemons and press the fruits.
Put the juice with the limoncello in a saucepan and bring to the boil. Add the squeezed gelatine and leave stirring while stirring.
Mix the curd cheese with the mascarpone and sugar in a large bowl. Add the limoncelom mixture and pour in the spring form.
Let the cheesecake stiffen in the refrigerator for 4 hours. Garnish with the lemon zest. Yummy! .