Limoncello Cheesecake” is a dessert that combines the creamy richness of cheesecake with the sugary freshness of limoncello, a lemon liqueur native to the beautiful Amalfi Coast. This recipe is a celebration of Italian flavors, perfect for those who like a touch of citrus in their desserts. It is a dessert that is sure to impress at any gathering, offering a unique twist on the classic cheesecake.
This recipe serves 12 people, making it ideal for dinner parties or family gatherings.
Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 cup sugar
Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/2 cup heavy cream
- 1/4 cup limoncello liqueur
- 2 tablespoons all-purpose flour
- 1 tablespoon grated lemon zest
- 2-1/2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 10 drops yellow food coloring (optional)
- 5 large eggs, at room temperature, lightly beaten.
Instructions:
- Preheat the oven to 325 F.
- In a small bowl, combine the cracker crumbs, butter, and sugar.
- Press onto the bottom and up to 1 to 2 inches inside of a greased 10-inch pan.
- Place the pan on a baking sheet.
- Bake for 10 minutes. Cool on a wire rack.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the heavy cream, limoncello, flour, lemon zest, extracts, and, if desired, food coloring.
- Add the eggs; beat on low speed until combined. Pour into the crust. Place the pan back on the baking sheet.
- Bake for 55-65 minutes or until the center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of the pan to loosen; cool for 1 hour.
- Refrigerate overnight.
- Remove the side of the pan.
