Limoncello Cheesecake

Name: Limoncello Cheesecake
Ingredients: Crust; 1 cup gingersnaps; 3 tablespoons sugar; 3 tablespoons butter, melted; Filling; 3 (8 ounce) packages cream cheese, softened; 1 cup sugar; 2 tablespoons limoncello; 1 tablespoon lemon zest; 1/2 teaspoon vanilla; 3 eggs, room temp; 1 egg white, room temp; Topping; 3/4 cup sugar; 2 tablespoons cornstarch; 1/2 cup water; 3 tablespoons limoncello; 1 egg yolk, room temp

18 ingredients

8 steps

Ingredients

Crust
1 cup gingersnaps
3 tablespoons sugar
3 tablespoons butter, melted
Filling
3 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons limoncello
1 tablespoon lemon zest
1/2 teaspoon vanilla
3 eggs, room temp
1 egg white, room temp
Topping
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
3 tablespoons limoncello
1 egg yolk, room temp

Directions

1

Preheat over to 325.
2

For Crust: Crumbled gingersnaps and mix with sugar and melted butter. Press into a greased springform pan. Bake for 10 minutes. After crust is done, turn oven down to 300.
3

For Filling: Mix all ingredients, EXCEPT eggs, at low speed just until blended. Add eggs, individually, mixing at low until blended.
4

Pour into crust. Tap to remove air bubbles. Bake at 300 for 55-60 minutes until center is just set. Cool in the oven for another hour.
5

Run a knife around the edge to loosen before removing pan. Cool in the fridge for about 4 hours.
6

Topping: Mix sugar and cornstarch in a small saucepan, add liquids slowly. Bring to a slow boil and stir until thick.
7

To incorporate the egg yolk, first stir a tablespoon of the hot liquid into the yolk, then add to the lemon mix.
8

Stir and heat until jelled. Cool before pouring over cheesecake.