Ingredients for Lemon Sambuca Cheesecake
- Cookie Crumbs
- Sweet Butter
- 3 (8 ounce) packages cream cheese, softened
- ¼ cup granulated sugar
- Flour
- ¼ cup lemon juice
- Sambuca Romana
- 4 large eggs
- Egg Yolk
- 1 cup sour cream
- Vanilla Extract
- Water
- Cornstarch
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How to Make Lemon Sambuca Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the prepared pan.
- Bake for 10 minutes. Let cool completely.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream, lemon zest, and sambuca.
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes, or until the center is just set. Do not overbake!
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove from oven and let cool completely on a wire rack.
- Make the lemon shimmer topping: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Pour over the cooled cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
141g
Fat
121g
Carbs
14g
