LIMONCELLO CHEESECAKE RECIPE UK RECIPES

Steps:

• Heat the oven to 160ºC fan/gas 4. In a food processor, whizz the biscuits and coconut to a fine crumb. Add the butter and pulse until combined. Spoon the mixture into the base of the cake tin and smooth with the back of a spoon. Bake for 10 minutes, then set aside to cool completely.
• Melt the chocolate in a bowl over a pan of barely simmering water (don’t let the bowl touch the water). Leave to cool slightly. In a mixing bowl, beat together the cream cheese, melted chocolate and sugar. In a separate bowl, whisk the cream to soft peaks. Gently fold the cream and lime zest into the chocolate mixture, then spoon over the biscuit base and smooth the top. Cover and chill for 3 hours.
• For the passion fruit jelly, soak the gelatine leaves in a bowl of cold water for 5 minutes. Put the passion fruit pulp, reserved seeds and sugar in a small pan over a medium heat, stirring until the sugar dissolves. Squeeze the soaked gelatine leaves to remove excess water, then stir into the hot fruit mixture off the heat until dissolved. Set aside to cool for 10 minutes, then spoon on top of the chilled cheesecake base. Cover again and chill for at least 6 hours or overnight.
• When ready to serve, run a sharp knife round the edge of the tin to release the jelly layer, then unclip the tin and transfer the cheesecake to a serving plate. Decorate with the Lindor balls and toasted coconut flakes. .

Steps:

• Mix the poolish ingredients in a medium bowl by hand or wooden spoon. Cover and let rise for 2 hours.
• Add all of the dough ingredients to the bowl of a stand mixer and mix on second speed for about 7 minutes, until fully mixed.
• Cover the bowl and let the dough rise for one hour.
• Heat the oven to 480 degrees F with one rack on the lowest level and one rack in the middle.
• While the dough is rising, cook the chopped onions in a skillet over medium low heat until softened and just lightly browned on the edges. Let cool in the pan off heat.
• Oil two 9-inch cake pans or one half sheet pan very generously with olive oil (about 2 to 3 tablespoons per pan). If you are using two pans, divide the dough in half and place each half in a cake pan. Otherwise, place all of the dough into the half sheet pan. Dip your fingertips in olive oil and press the dough to stretch it out to fill the pans. Cover with plastic wrap and let rise for one more hour.
• Sprinkle the chopped anchovies over the risen dough. Spread the ricotta and Italian herb mixture over the top of the dough.
• Spread the cooled onion mixture over the ricotta. Spread the mozzarella and/or Fontina cheeses over the onions.
• Toss the breadcrumb layer ingredients together and sprinkle them over the sliced cheeses.
• Bake the breads on the lowest rack for 10 minutes. Move the pans to the middle rack and bake for an additional 10 to 15 minutes, until the bread is crispy and reaches 195 degrees F.
• Let the bread cool in the pans for about 5 to 10 minutes and then remove the bread from the pans to a wire rack.
• Slice and serve.
• Reheat leftovers at 325 degrees F in foil for 10 to 15 minutes.