Ingredients for Cheesecake Al Limoncello
- 6 tablespoons (3 ounces) unsalted butter, melted
- ½ cup graham cracker crumbs
- Vanilla Wafer
- Granulated Sugar
- 3 (8 ounce) packages cream cheese, softened
- Flour
- Salt
- Lemon Zest
- 4 large eggs
- ¼ cup Limoncello
- 1 cup sour cream
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How to Make Cheesecake Al Limoncello
- **Prepare the Crust:** Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, and melted butter. Press firmly into the bottom and about 1 inch up the sides of a 9 ½-inch springform pan.
- **Make the Cheesecake Filling:** In a large bowl, beat cream cheese and sugar together until smooth and creamy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and flour until just combined.
- **Bake the Cheesecake:** Pour the batter into the prepared crust. Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
- **Prepare the Limoncello Topping:** While the cheesecake bakes, whisk together sour cream, ¼ cup of sugar, and Limoncello in a small bowl.
- **Add the Topping:** Carefully remove the cheesecake from the oven. Spread the sour cream mixture evenly over the top.
- **Final Bake:** Return the cheesecake to the oven and bake for another 10-15 minutes, until the topping is lightly golden.
- **Cool and Chill:** Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, remove and let cool completely to room temperature. Refrigerate for at least 12 hours, preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
148g
Fat
110g
Carbs
14g
