This is a simple recipe, but the batter needs to be made the night before. I first learned it working as a pastry chef and every time we wouldn’t let the batter rest overnight, the result was less than perfect.  The good thing is that you can just blend everything to make the batter, no fuss needed. The next day make your crust and pour … Continue reading Limoncello Cheesecake with Raspberry Sauce: Desserts That Freeze Well