Limoncello Cheesecake

Michelle made a limoncello cheesecake for my birthday using some of the homemade limoncello I made in the late fall. I’m very thankful to my friend Dar who gave me a terrific recipe (Place together the zest of 12 lemons with a bottle of Everclear and store for 4 weeks. Next, strain out the peel and mix with equal parts simple syrup and set aside for another 4 weeks). As you can see below, it was beautifully yellow and very refreshing sipped right out of the freezer.

For the cheesecake, Michelle used ½ cup of the limoncello and the final dessert was so good. Lemony and light and refreshing. You can see the two layers of filling and topping that combined for one tasty cheesecake.

We had a flat of fresh strawberries, so we added one for decoration

She used a 10 ½ inch springform pan and, once the topping was added, it made for a very full pan. If your pan is smaller, consider cooking ⅓ of the batter in muffin tins to make sure you don’t make a mess of your oven.

Limoncello Cheesecake

Crust:

5 tablespoons melted butter
1 ½ cup graham cracker crumbs

Filling:

4 packages of cream cheese, room temperature
5 large eggs
1 cup granulated sugar
2 large lemons zested and juiced (⅓ cup fresh lemon juice)
2 teaspoons vanilla
1 teaspoon salt

Topping:

20 ounces of sour cream (NOT light or low fat)
½ cup limoncello
½ cup granulated sugar
2 tablespoons corn starch
1 egg

Butter a 10.5 inch springform pan. Mix melted butter and graham cracker crumbs together and press into the bottom and up the sides of the pan. Bake in a 350 degree F oven for 10 minutes.

While the crust bakes, combine the cream cheese with the sugar in a mixer until smooth. Beat in the eggs one at a time, mixing just enough to incorporate. Mix in the lemon juice, lemon zest, vanilla and salt until smooth.

Remove the crust from the oven and drop the temperature of the oven to 200 degrees F.

Pour filling into prepared pan and place in oven to bake for 2 hours, until the topping is set.

While the filling is baking, prepare the topping by mixing together the sour cream, limoncello, sugar, corn starch and egg.

After two hours, remove almost baked cheesecake from the oven. Raise oven temperature to 350 degrees F.

Pour topping on to the top of the cheesecake. Return pan to oven to bake for 17-20 minutes or until top is set. Remove from oven and, after ten minutes, run a knife along the edge to keep the cheesecake from cracking. Cool for 30 minutes more before placing in the refrigerator to cool completely, at least 4 hours before serving.

I can’t believe I ate the whole thing

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