It will keep its flavor for up to a month, although you can freeze it for up to months if you like. Tips for the perfect limoncello cheesecake Limoncello originated in Italy, specifically in the Amalfi coast, in the Campania region. The first recipes for limoncello appeared in cookbooks in the early 1900's. It's best to use organic lemons. Organic lemons are not treated and coated with wax. This is especially important since limoncello uses just the peels. Lemon is a very common flavor when it comes to Italian desserts. You may think of lemon gelato when you think of Italian lemon desserts, but many baked goods feature this fresh flavor. For instance, traditional limoncello producers will only use one variety of lemon, which should be carefully peeled by hand. Furthermore, there should be no other ingredients except for sugar, alcohol, and water. Therefore, their choice in ingredients and their quality will greatly affect the resulting price. What Next?

Lastly, a bit of lemon extract could do the work. Again, start with a small amount, taste, and then adjust as needed. Italian Lemon Desserts This ABV is high enough to not freeze if stored in the freezer (which we recommend for a truly refreshing glass of limoncello). The other three should be stored in the fridge, unless the simple syrup addition is adjusted so the ABV is higher than 30%, which is about the point where liquor no longer freezes in standard home freezers.

Limoncello at home. It's quite easy to make - the hardest part is waiting for it to be ready! The whole process takes two months total, between infusing the alcohol with lemon peels and letting it rest once it has been bottled. We have a full printable recipe and a video tutorial at the end of this post, but let me walk you through a step-by-step photo tutorial for how to make this limoncello recipe. The process is incredibly easy, and it’s really just three steps: Step 1: Peel organic lemons. Wash the lemons well, then peel into long strips—use a light touch, you want to leave as much of the pith behind as possible. If using Everclear 190/189, 10 lemons will be enough; for the other alcohols, you’ll need to peel more lemons as the proof level decreases.

Food processor – you’ll need this to blitz up your biscuits for the base of the limoncello cheesecakeEvery slice is like a little slice of summer. If you’re a fan of limoncello, you can imagine just how good it is in a cheesecake. If you’ve never tried it, you’re in for a treat! Taste and quality can vary tremendously from producer to producer and from bottle to bottle. Bad limoncello tastes like window cleaner; good limoncello tastes pure and invigorating, like imbibing a ray of sunshine. When the infusion is ready, heat the water in a large saucepan over high heat. Add in the sugar, whisk, and bring to a boil. Boil until the sugar is completely dissolved, about two minutes. Let simple syrup cool to room temperature.

We recommend storing your limoncello in the freezer (for limoncello made with Everclear 190) or the fridge (for limoncello made with other alcohols), mostly because limoncello is meant to be drunk chilled, but also because it also helps to extend shelf life. Lastly, make the lemon curd topping for the limoncello tiramisu. This simple topping can be made one of two ways.The best alcohol to use when making homemade limoncello is grain alcohol. Grain alcohol is a neutral spirit that has been fermented twice,derived from fermenting grain. It's basically pure alcohol.

In 1988, a businessman from Capri named Massimo Canale registered the first trademark with the word “limoncello,” using a recipe handed down from his great-great-grandmother and commercializing the drink outside of the region. It was an idea—and a product—that would prove wildly successful, as limoncello has transcended not only the region but all of Italy to be considered an international and world-class tradition. Different Lemons, Different Attributes Another option would be Torino lemon syrup. Just add half the amount initially then taste to see if it needs more or not.One of the most poplar Italian lemon desserts is Lemon Ricotta Cake. This moist and slightly dense cake is simple to make is perfect for a light dessert or decadent breakfast. There are two main types of grain alcohol brands that I've come across: Everclear and Clear Spring. Both will work well in this recipe.