Cheesecake al limoncello PDF Print E-mail

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.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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