Lemon Sambuca Cheesecake

"This lovely cheesecake is comprised of a very creamy, delectable layer, a sweet sour cream layer and a tangy lemon shimmer layer. Although it seems like it might be a lot of work, this recipe is surprisingly easy and the results will WOW your friends and family."
 
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Ready In:
1hr 20mins
Ingredients:
17
Serves:
12
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ingredients

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directions

  • Line a 10" springform pan bottom with aluminum foil and attach sides. Preheat oven to 350 degrees.
  • In a food processor, crush and combine the cookie crumbs and butter. Line bottom of pan, pressing the crumbs about one-third of the way up the sides of the pan.
  • In a food processor, combine all cream cheese layer ingredients except the eggs and blend until totally smooth and mixture is a thick liquid. Pulse in eggs and yolk 4 or 5 times until blended. Pour into pan. Bake for 45-50 minutes. Top immediately with --
  • Mix sour cream, vanilla and sugar. Spread over top of cheesecake layer and return to the oven for 10 minutes.
  • In a saucepan heat lemon juice, water, egg yolk, sugar and cornstarch in a saucepan until mixture becomes clear and thick enough to coat the back of a spoon.
  • Spread this mixture over the top of the cheesecake/sour cream layer. Cover with plastic wrap, pressing plastic wrap directly onto lemon layer. This will prevent a skin forming on the top. Cool until just warm on a wire rack and then place in refrigerator to chill well.
  • Cut with a very sharp, long knife dipped into hot water. Rinse knife and wipe down with a dry towel before each new cut to keep each cut clean.

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Reviews

  1. This is the best cheesecake around. It is wonderful and i Usually garnish it with candied lemon curls
     
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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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