Sicilian Cheesecake

As seen on Good Morning Tennessee

Sicilian Cheesecake

1/2 lb. butter
3 lbs. Hydrox or Oreo cookies (crushed)
1 lb. dark chocolate
18 oz. and 1 qt. heavy cream
2 lbs softened cream cheese
1 lb. sugar
3/4 tsp. salt
1 1/2 lemons (zested and squeezed)
2 oranges (zested and squeezed)
5 oz. Hazelnut liqueur
3/4 oz. Vanilla extract
2 oz. powdered gelatin
12 oz. powdered sugar


Crust: Melt butter. Crush cookies into butter until texture is smooth, similar to a paste.

Gonache: Melt dark chocolate. Whisk or stir in 18 oz. of heavy cream.

Mixture A: Blend together cream cheese, sugar, lemons and oranges

Mixture B: Blend well the Hazelnut liqueur, Vanilla extract and powdered gelatin. Then blend into cream cheese mixture (Mixture A).

Mixture C: Whip 1 qt. heavy cream and powdered sugar until it's stiff like stiff whipped cream. Then fold into cheese mixture.

Form the crust 1/4- to 1/2-inch thick in a 10-inch spring-loaded pan with parchment paper. Bake 10 minutes at 350 degrees.

Pour cheesecake mixture into crust form. Freeze 4-6 hours. Remove cake from pan and pour Gonache over cake and freeze.

Serve cake in slices. Keep frozen until 30 minutes before serving. Cut while frozen with a good knife. Wet knife before cutting each slice.

Whole cake thaws out in 2 to 2 1/2 hours. Slices thaw in 20-30 minutes.

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