| cheesecake Al Limoncello crust
1/4 Cup (1/2 Stick) Butter, Melted
1 Cup Graham Cracker Crumbs
1/2 Cup Vanilla Wafers Or Hazelnut Cookies
2 Tablespoons Granulated Sugar batter
32 Ounces Cream Cheese
1 1/2 Cups Granulated Sugar
4 Tablespoons Flour
1/4 Teaspoon Salt
1/2 Tablespoon Lemon Zest
4 Eggs
1/2 Cup Limoncello topping
2 Cups Sour Cream
1/4 Cup Granulated Sugar
1 Teaspoon Limoncello crust: Crumb The Cookies, Mix With The Graham Cracker Crumbs And Melted Butter, And Press The Mixture In The Bottom And About An Inch Up The Sides Of A 9 1/2-inch Springform Pan. batter: Beat Together The Cream Cheese And Sugar Until Smooth And Fluffy. Add The Eggs One At A Time Without Excessive Beating To Avoid Removing The Air, Followed By Mixing In The Remaining Batter Ingredients. Pour Into The Pan And Bake At 350 Degrees F For About An Hour Or Until The Center Of The Surface Is Somewhat Solid. Remove From The Oven And Let Rest 10 Minutes. topping: Mix Together The Sour Cream, Sugar And Limoncello And Spread Evenly Over The Top. Bake Another 10 Minutes; Remove And Let Cool To Room Temperature. refrigerate At Least 12 Hours Before Serving. |
