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Limoncello cheesecake with cantuccine bottom
2 Italian classic dishes in 1 cheesecake, mmm. You do not want to miss this.
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Ingredients
Directions
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Soak the gelatine in cold water for 5 minutes.
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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.
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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.
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Grate the yellow skin of the lemons and press the fruits.
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Put the juice with the limoncello in a saucepan and bring to the boil. Add the squeezed gelatine and leave stirring while stirring.
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Mix the curd cheese with the mascarpone and sugar in a large bowl. Add the limoncelom mixture and pour in the spring form.
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Let the cheesecake stiffen in the refrigerator for 4 hours. Garnish with the lemon zest. Yummy! .
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Nutrition
405Calories
Sodium1% DV30mg
Fat37% DV24g
Protein14% DV7g
Carbs12% DV36g
Fiber4% DV1g
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