Planning a binge-watching marathon tonight? Ditch the chips and elevate your evening with this exquisite Limoncello Cheesecake, crafted by the expert chefs at Oil & Vinegar.
Picture a decadent chocolate base topped with creamy limoncello-infused filling and vibrant rhubarb compote—a perfect harmony of fresh, tangy, and sweet flavors that will have your taste buds dancing.
Ingredients
For 8 servings
Rhubarb Compote
4 stalks rhubarb
100 g sugar
Pie Base
180 g flour
2 tbsp cocoa powder
60 g sugar
50 g dark chocolate
35 ml olive oil
1 egg
Sea salt
Cheesecake Filling
500 g cream cheese
4 eggs
100 g sugar
40 ml limoncello vinegar
1 dl cream
Craving more evening inspiration? Check out our top 5 healthy snacks for late-night munching.
Preparation Method
- Rhubarb Compote: Chop the rhubarb into 2 cm cubes. Toss with sugar in a covered pan and let sit for 30 minutes. Simmer over medium heat for about 5 minutes until soft and compote-like.
- Pie Base: Warm the olive oil in a pan and melt the dark chocolate into it. In a food processor, combine the egg yolk, flour, cocoa powder, sugar, and a pinch of sea salt. Add the chocolate-oil mixture and pulse into a crumbly dough. Press evenly into a parchment-lined baking tin to form the crust.
- Cheesecake Filling: Preheat oven to 135°C. Bring cream cheese to room temperature. Beat eggs with 100 g sugar, then mix in 1 dl cream. Fold in cream cheese for a smooth batter, and stir in 40 ml limoncello vinegar.
- Assemble and Bake: Pour filling over the crust and bake for 45 minutes. Cool completely. Serve slices topped with generous rhubarb compote.
Also read: What does the timing of your snack cravings reveal?
