Cheesecake Al Limoncello
Cheesecake al Limoncello
Crust
1/4 cup (1/2 stick) butter, melted
1 cup graham cracker crumbs
1/2 cup vanilla wafers or hazelnut cookies
2 tablespoons granulated sugar
Batter
32 ozs cream cheese
1 1/2 cups granulated sugar
4 tablespoons flour
1/4 teaspoon salt
1/2 tablespoon lemon zest
4 eggs
1/2 cup limoncello
Topping
2 cups sour cream
1/4 cup granulated sugar
1 teaspoon limoncello
Crust: Crumb the cookies, mix with the graham cracker crumbs and melted butter, and press the mixture in the bottom and about an inch up the sides of a 9 1/2-inch springform pan
Batter: Beat together the cream cheese and sugar until smooth and fluffy
Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients
Pour into the pan and bake at 350 deg F for about an hour or until the center of the surface is somewhat solid
Remove from the oven and let rest 10 minutes
Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top
Bake another 10 minutes; remove and let cool to room temp
Refrigerate at least 12 hours before serving
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