I use Neuchâtel cheese this time just b'c I have it available in the fridgerator.
Lady Finger cookies
Graham crackers extra for topping (optional)
cake mix $1.99
Lemoncello liquor - purchased at the Liquor store for $21.99/bottle
Recipe: Lemoncello Cream Torte - Shortcut Version (Cheesecake Factory copycat recipe)
LEMONCELLO CREAM TORTE - menu description
Source: Cheesecake Factory
Layers of Vanilla Cake and Lemon Mascarpone Cream Topped with Streusel and Served with Strawberries and Whipped Cream.
LEMONCELLO CREAM TORTE from Halyna Shortcut Version (like Cheesecake Factory) "I work at the Cheesecake Factory, but all of our cheesecakes and desserts come frozen from factories in california and north carolina. i am a huge fan of the lemoncello, so i made up my own (shortcut) version. i hope this helps..." FOR THE CAKE: 1 box (2-layer size) yellow cake mix Mix cake mix with eggs, oil, and water as directed on the box. Bake in a springform pan. Let cool, then slice into 3 layers. (If you want it to look like the C.F.'s, slice it into 2 layers, and use ladyfingers for the middle layer). Optional: lightly soak layers in limoncello. (I soak everything in booze - so good!) FOR THE LEMONCELLO CREME: 1 (3 ounce) package sugar-free lemon gelatin 1 cup boiling water 1 (8 ounce) package cream cheese, softened 1 teaspoon vanilla extract 1 (13 ounce) can milnot (evaporated milk), whipped ** Dissolve gelatin in water. Chill until thick, but not set. Cream cheese and vanilla extract together. Blend in gelatin. Whip chilled milnot and fold into the gelatin mixture. HERE'S THE FUN PART: Put a layer of cake back into the bottom of the springform pan. Pour about a half inch (or just a little more) of the lemon creme mixture over the top of this layer. Layer either the next layer of cake or the ladyfingers. if you're using ladyfingers for the more authentic C.F. look, just arrange them in a circle in the middle of the cake). Pour in more of the lemon creme mixture (the same amount as before). Place the last cake layer on top. The cake will have to set for a few hours in the fridge. FOR THE FROSTING: I just mixed a little lemon juice and water with powdered sugar to a thick pouring consistency, and spread it on the cake. FOR THE CRUNCH TOPPING: I coarsely chopped (beat with a rolling pin in a ziplock bag) some "nilla" wafers, then covered the cake with the cookie pieces. I had some frosting left over, so I thinned it with a little water (to a glaze consistency), and drizzled it on top of the cake. Keep it refrigerated. Also, I don't think they use limoncello in the actual cake, but I'm not sure. **Milot is a brand name of canned milks. The company makes evaporated milk, fat free evaporated skim milk, and sweetened condensed milk. Since the recipe calls for the Milot to be whipped, it is referring to the evaporated milk. Adapted from source: Chef #443905/Recipezaar
LEMONCELLO CREAM TORTE from Halyna Shortcut Version (like Cheesecake Factory) "I work at the Cheesecake Factory, but all of our cheesecakes and desserts come frozen from factories in california and north carolina. i am a huge fan of the lemoncello, so i made up my own (shortcut) version. i hope this helps..." FOR THE CAKE: 1 box (2-layer size) yellow cake mix Mix cake mix with eggs, oil, and water as directed on the box. Bake in a springform pan. Let cool, then slice into 3 layers. (If you want it to look like the C.F.'s, slice it into 2 layers, and use ladyfingers for the middle layer). Optional: lightly soak layers in limoncello. (I soak everything in booze - so good!) FOR THE LEMONCELLO CREME: 1 (3 ounce) package sugar-free lemon gelatin 1 cup boiling water 1 (8 ounce) package cream cheese, softened 1 teaspoon vanilla extract 1 (13 ounce) can milnot (evaporated milk), whipped ** Dissolve gelatin in water. Chill until thick, but not set. Cream cheese and vanilla extract together. Blend in gelatin. Whip chilled milnot and fold into the gelatin mixture. HERE'S THE FUN PART: Put a layer of cake back into the bottom of the springform pan. Pour about a half inch (or just a little more) of the lemon creme mixture over the top of this layer. Layer either the next layer of cake or the ladyfingers. if you're using ladyfingers for the more authentic C.F. look, just arrange them in a circle in the middle of the cake). Pour in more of the lemon creme mixture (the same amount as before). Place the last cake layer on top. The cake will have to set for a few hours in the fridge. FOR THE FROSTING: I just mixed a little lemon juice and water with powdered sugar to a thick pouring consistency, and spread it on the cake. FOR THE CRUNCH TOPPING: I coarsely chopped (beat with a rolling pin in a ziplock bag) some "nilla" wafers, then covered the cake with the cookie pieces. I had some frosting left over, so I thinned it with a little water (to a glaze consistency), and drizzled it on top of the cake. Keep it refrigerated. Also, I don't think they use limoncello in the actual cake, but I'm not sure. **Milot is a brand name of canned milks. The company makes evaporated milk, fat free evaporated skim milk, and sweetened condensed milk. Since the recipe calls for the Milot to be whipped, it is referring to the evaporated milk. Adapted from source: Chef #443905/Recipezaar
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