Limoncello Cheesecake (8 Servings)
Allow 6-8 hours to refrigerate before enjoying

• 1 cup graham cracker crumbs
• 6 tbsp. melted butter
• 3 tbsp. grated lemon zest, divided
• 1 ½ cups ricotta cheese
• 2 8 oz. cream cheese packages, room temperature
• 1 cup granulated sugar
• ½ cup Lina’s Crema di Limoncello
• 4 large eggs, room temperature
• 1 tsp. vanilla extract

Lemon Curd Topping Ingredients

• ½ cup fresh lemon juice
• ½ cup granulated sugar
• 2 large eggs
• 2 tbsp. butter

Directions

• Preheat the oven to 350 F.
• Lightly grease the bottom and sides of a 9-inch springform pan.
• In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and 1 tbsp. of the lemon zest.
• Press the crumb mixture on the bottom of the springform pan evenly.
• Bake the crust until it is a golden brown, about 15 minutes.
• Pull the crust out of the oven and set aside to cool.
• In a large bowl, beat the ricotta cheese with an electric mixer on medium speed until it is creamy.
• Add the cream cheese and granulated sugar, continuing to beat until it is a smooth consistency.
• Then add the Crema di Limoncello, vanilla extract, and remaining lemon zest to the mixture, and beat until well combined.
• Add the eggs, one at a time until the cheesecake mixture is uniform and has thickened.
• Pour the cheesecake mixture over the crust in the springform pan, and place the pan into a larger roasting pan.
• Pour enough hot water into the roasting pan until it comes halfway up the sides of the springform pan.
• Bake the cheesecake until it is a golden color and the center still has a little wobble, around an hour.
• Take the cake out of the oven and let it sit until it cools to room temperature.
• To make the lemon curd topping, whisk together the lemon juice, sugar and eggs until they are well combined.
• Pour the mixture into a small saucepan over low heat, whisking continually until the curd has thickened, around 5 minutes.
• Take the saucepan off the heat and whisk in the butter until the curd is smooth.
• Pour the curd through a fine strainer over the cheesecake.
• Refrigerate the cheesecake for about 6 to 8 hours before slicing and serving.

Buon Appetito!

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Tiramisu Ingredients (8 Servings)

• 3 egg whites
• 6 egg yolks
• 6 tbsp sugar
• mascarpone cheese, room temperature
• 1 cup freshly brewed espresso, room temperature
• 2 tbsp. amaretto or spiced rum
• 4 dozen ladyfingers
• cocoa powder, for dusting

Directions

In a large bowl, whip the 3 egg whites and 3 tbsp. of sugar together with a hand mixer, for about 5 minutes, or until the egg whites hold stiff peaks.

In a separate bowl, whip the 6 egg yolks with the remaining 3 tbsp sugar for about 3 minutes, or until the egg yolks are thick and pale yellow.

Add the mascarpone to the bowl of egg yolks and whip until combined thoroughly.

Gently add the stiff egg whites to the egg yolk mixture and set aside.

In a small flat dish or bowl, combine the room temperature espresso and amaretto or spiced rum.

Dunk each ladyfinger into the espresso mixture for 1-2 seconds and place into the bottom of an 8” x 8” dish or individual ramekins.

Be sure not to let the ladyfinger soak so much that it falls apart, just a quick dunk to make it absorb a little bit of espresso.

Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers.

Arrange another layer of espresso-soaked ladyfingers on top and spread over the remaining mascarpone cream.

Dust the top layer of the mascarpone with your desired amount of cocoa powder.

Cover the dish with plastic wrap.

Let the tiramisu refrigerate for 4-6 hours.

Serve cold.

Buon Appetito!

The post Tiramisu appeared first on Marios Meat Market and Deli.

Easy to Make Pumpkin Pie Ingredients (8 Servings)

• 1 9” unbaked deep-dish pie crust
• ¾ cup white sugar
• 1 tsp. ground cinnamon
• ½ tsp ground ginger
• 2 eggs
• ¼ tsp ground cloves
• ½ tsp. salt
• 1 15oz. can pumpkin puree
• 1 12oz. can evaporated milk

Directions

Preheat oven to 425F.

In a small bowl, combine the sugar, salt, cinnamon, ground ginger, and ground cloves.

In a large bowl, beat the two eggs lightly.

Then stir in the pumpkin puree as well as the ingredients from the small bowl.

Gradually stir in the evaporated milk until the mixture is even and consistent.

Place pie crust in 9-inch glass pie pan and pour the mixture into the pie shell.

Bake the pie for 15 minutes.

Reduce the temperature to 350F.

Continue baking the pie for 40 to 50 minutes or until a toothpick inserted near center comes out clean.

Let it cool on a wire rack for 2 hours.

Serve immediately or let it refrigerate.

Buon Appetito!

The post Easy to Make Pumpkin Pie appeared first on Marios Meat Market and Deli.