Is there an ingredient that you always associate with a specific recipe? Every single time I hear or read the word “Limoncello”, I think of this Limoncello Raspberry Torte recipe that I found on the Food Network website. I made it for a party once, and it was so delicious and so different that it really stuck with me. I have made it a few times since then, and when I saw that the ingredient for this month’s Spiked Recipe Challenge was Limoncello I knew immediately that I wanted to do a riff on that recipe.
Participants in the Spiked Recipe Challenge have to use the month’s chosen ingredient to make anything other than a cocktail. In this recipe the raspberries are soaked in Limoncello AND there’s a bit of it in the cheesecake filling. I like to double dip when it comes to my booze. ;-) For the last Spiked Challenge I participate in I made a goat cheese cheesecake and I loved the tangy flavor so much that I decided to incorporate goat cheese into this recipe as well!
No-Bake Limoncello Raspberry Cheesecakes
(Raspberry topping from Claire Robinson’s Limoncello Torte and No-Bake Cheesecake filling adapted from No-Bake Raspberry Cheesecake Pots from Woman’s Day Magazine)
For Raspberry Topping:
2 pints of raspberries, divided
4 tablespoons confectioners’ sugar
4 tablespoons Limoncello
In a small bowl mix 1 pint of raspberries, the confectioners’ sugar and Limoncello and mash with a fork. Refrigerate for 20 minutes or longer. While this is in the refrigerator prepare the crust and cheesecake filling.
For Shortbread Crust:
1 and 1/2 cups crushed shortbread cookies
2 tablespoons butter, melted
Crush shortbread cookies in a sealed bag using a rolling pin, or in a food processor. In a small bowl, combine the crushed cookies and melted butter.
For the Cheesecake Filling:
8 oz cream cheese, softened
8 oz goat cheese, softened
3 tablespoons granulated sugar
8 oz whipped topping, thawed
1 tablespoon Limoncello
Using an electric mixer beat cream cheese, goat cheese and sugar until smooth. Beat in the lemon juice. With the mixer on low, incorporate the whipped topping.
Fold the remaining pint of raspberries into the Limoncello Raspberry mixture, trying to keep these berries whole. Spoon cookie crumbs into jars. Top with cheesecake filling (I used a piping bag), raspberry topping and refrigerate for at least two hours. Before serving add a shot of whipped cream to the top if you like (who wouldn’t?!). This recipe made enough for me to fill 8 half pint mason jars.
If you don’t like goat cheese, you could just use 16 oz of cream cheese instead!
Many thanks to Julie from This Gal Cooks and Carrie from Frugal Foodie Mama for hosting another fun Spiked Recipe Challenge! Make sure you visit them to check out their creations and those of all the other participants! There are always tons of great recipes submitted during these challenges!