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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1 package lady finger cookies (Dry/Crispy)
1 stick (1/2 cup) unsalted butter, melted
Zest of 2 lemons
Filling:
2 lbs. (four, 8 oz. pkg.) cream cheese
1 1/3 cup sugar
3 tbsp corn starch
2 tsp vanilla
Pinch of salt
3 whole eggs
3 egg yokes
2 2/3 oz (5 tbsp) cream
1 1/3 oz (21/2 tbsp) milk
1 1/3 oz (21/2 tbsp) lemon juice
Topping:
1 cup sour cream
1/2 cup powdered sugar
2 oz (1/4 cup) Limoncello (lemon flavored liquor)
For the crust, first pre-heat oven to 400. Then, place cookies in a food processor and grind to a fine cookie meal. (You can also put them in a paper bag and crush with a small pan). Place cookie crumbs into a bowl and add the stick of melted butter. Mix well until combined. Pack cookie mixture into the bottom of a 9-inch spring form pan. Be sure to not allow any holes. Bake in the oven for 10 minutes or until golden brown. Remove and let cool.
For the filling, combine the cream cheese and sugar in a mixing bowl. Using the paddle attachment, cream the mix until smooth. You will need to scrape the sides down with a rubber spatula once or twice. When mixture is well combined, add the corn starch, vanilla, and salt. Mix well. Turn off mixer, add eggs and lemon juice. Turn mixer on slowly and mix until smooth, again scraping the sides to prevent lumps. Finally add milk and cream and blend until smooth.
Pour mixture into cooled spring form pan and bake at 400 for 6 minutes. Turn down oven to 300 and continue to bake for 1 hour. Pull cake from oven carefully and pour topping mixture over the top of the cake and return to oven for 10 minutes. Turn off oven and let the cake cool for 1 hour in the oven. Pull from oven and cool, until chilled, in the refrigerator.
For topping: In a bowl, whisk together sour cream, sugar, and Limoncello until smooth.
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LIMONCELLO CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1 package lady finger cookies (Dry/Crispy)
1 stick (1/2 cup) unsalted butter, melted
Zest of 2 lemons
Filling:
2 lbs. (four, 8 oz. pkg.) cream cheese
1 1/3 cup sugar
3 tbsp corn starch
2 tsp vanilla
Pinch of salt
3 whole eggs
3 egg yokes
2 2/3 oz (5 tbsp) cream
1 1/3 oz (21/2 tbsp) milk
1 1/3 oz (21/2 tbsp) lemon juice
Topping:
1 cup sour cream
1/2 cup powdered sugar
2 oz (1/4 cup) Limoncello (lemon flavored liquor)
For the crust, first pre-heat oven to 400. Then, place cookies in a food processor and grind to a fine cookie meal. (You can also put them in a paper bag and crush with a small pan). Place cookie crumbs into a bowl and add the stick of melted butter. Mix well until combined. Pack cookie mixture into the bottom of a 9-inch spring form pan. Be sure to not allow any holes. Bake in the oven for 10 minutes or until golden brown. Remove and let cool.
For the filling, combine the cream cheese and sugar in a mixing bowl. Using the paddle attachment, cream the mix until smooth. You will need to scrape the sides down with a rubber spatula once or twice. When mixture is well combined, add the corn starch, vanilla, and salt. Mix well. Turn off mixer, add eggs and lemon juice. Turn mixer on slowly and mix until smooth, again scraping the sides to prevent lumps. Finally add milk and cream and blend until smooth.
Pour mixture into cooled spring form pan and bake at 400 for 6 minutes. Turn down oven to 300 and continue to bake for 1 hour. Pull cake from oven carefully and pour topping mixture over the top of the cake and return to oven for 10 minutes. Turn off oven and let the cake cool for 1 hour in the oven. Pull from oven and cool, until chilled, in the refrigerator.
For topping: In a bowl, whisk together sour cream, sugar, and Limoncello until smooth.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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