Limoncello Cheesecake

READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 1
    cup gingersnaps
  • 3
    tablespoons sugar
  • 3
    tablespoons butter, melted
  • Filling
  • 3
    (8 ounce) packages cream cheese, softened
  • 1
    cup sugar
  • 2
    tablespoons limoncello
  • 1
    tablespoon lemon zest
  • 12
    teaspoon vanilla
  • 3
    eggs, room temp
  • 1
    egg white, room temp
  • Topping
  • 34
    cup sugar
  • 2
    tablespoons cornstarch
  • 12
    cup water
  • 3
    tablespoons limoncello
  • 1
    egg yolk, room temp
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DIRECTIONS

  • Preheat over to 325.
  • For Crust: Crumbled gingersnaps and mix with sugar and melted butter. Press into a greased springform pan. Bake for 10 minutes. After crust is done, turn oven down to 300.
  • For Filling: Mix all ingredients, EXCEPT eggs, at low speed just until blended. Add eggs, individually, mixing at low until blended.
  • Pour into crust. Tap to remove air bubbles. Bake at 300 for 55-60 minutes until center is just set. Cool in the oven for another hour.
  • Run a knife around the edge to loosen before removing pan. Cool in the fridge for about 4 hours.
  • Topping: Mix sugar and cornstarch in a small saucepan, add liquids slowly. Bring to a slow boil and stir until thick.
  • To incorporate the egg yolk, first stir a tablespoon of the hot liquid into the yolk, then add to the lemon mix.
  • Stir and heat until jelled. Cool before pouring over cheesecake.
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