Lemon Sambuca Cheesecake

Recipe by DeSouter
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement