LIMONCELLO DREAM CHEESECAKE

Yield: 12 servings

Cooking time:

• Preparation time: 20 minutes
• Cooking time: 55-65 minutes
• Cooling and refrigeration time: 9 hours (approximately)
• Total time: 10 hours and 20 minutes

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 6 tablespoons meltedbutter
• ¼ cup sugar

For the filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• ½ cup heavy cream
• ¼ cup limoncello liqueur
• 2 tablespoons whole wheat flour
• 1 tablespoon grated lemon zest
• 2 ½ teaspoons vanilla extract
• 1 teaspoon lemon extract
• 10 drops of yellow food coloring (optional)
• 5 large eggs, at room temperature, lightly beaten

Method

1. Prepare the crust:

• Preheat oven to 325°F (160°C).
• In a small bowl, combine graham cracker crumbs, melted butter, and sugar.
• Press the mixture firmly into the bottom and sides of a greased 10-inch baking pan.
• Place the pan on a baking sheet and bake for 10 minutes.
• Remove from oven and allow crust to cool on a wire rack.

2. Prepare the filling:

• In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy.
• Add the heavy cream, limoncello, flour, lemon zest, vanilla extract, lemon extract, and yellow food coloring (if using). Mix until the mixture is completely smooth.
• Gradually add the lightly beaten eggs, beating at low speed until incorporated. Avoid over-mixing to avoid air bubbles.

3. Assemble and bake:

• Pour the filling into the prepared crust. Smooth the top with a spatula.
• Place the pan on a baking sheet to catch any drips.
• Bake for 55-65 minutes, or until the center is almost cooked but still a little jiggly.

4. Cool and chill:

• Remove the cheesecake from the oven and let it cool on a wire rack for 10 minutes.
• Gently run a knife around the edge of the pan to loosen the cheesecake. Allow to cool for 1 hour at room temperature.
• Cover the cheesecake and place in the refrigerator overnight to set completely.

5. Serve:

• Remove the side of the pan before serving.
• Garnish with lemon slices, whipped cream or a drizzle of limoncello for an extra touch.

Tips for success

• Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature for a smoother filling.
• Water bath alternative: If you fear cracking, place a pan of hot water on the bottom rack of the oven while baking.
• Cooling: Allow the cheesecake to cool overnight for optimal texture and flavor.
• Presentation: Garnish with fresh lemon slices, zest or a dusting of powdered sugar for a decorative finish.