Who doesn’t love a good cheesecake? It is one of the most delicious and sought-after desserts, and the effort put into making one is sure to reap it’s rewards. A limoncello cheesecake is a desert with the perfect blend of sweet tangy.
Pro tip: Use a springform pan for best results, but if you don’t have one you can use a typical 13×9 pan with foil or parchment paper as liner.
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 2 tsp lemon zest (optional)
- 1/2 cup butter, melted
- 16oz of cream cheese
- 2/3 cup sugar
- 2 tsp vanilla
- 1/2 cup Limoncello of San Diego
- 2 eggs
Preheat oven to 350 degrees F. In a bowl stir graham cracker crumbs, 1/4 cup sugar and (optional) lemon zest. Add melted butter and stir. When combined, spread graham cracker crumbs mixture into 13×9 baking pan and press it in firmly. Bake 8 minutes, or until lightly browned; let cool.
In a separate bowl: beat cream cheese, 2/3 cup sugar and vanilla with a mixer on medium. Then beat in Limoncello of San Diego until smooth. After that, beat in eggs until combined, don’t over beat. Pour filling over baked crust. Bake for 20 minutes, or until set. Let cool in pan for 1 hour, then chill in refrigerator for 2 hours.
When thoroughly cooled: Remove from refrigerator, cut into bars or slices and serve. Freeze any pieces that do not get eaten within 3 days.
There is no need to eat them all at once. Frozen cheesecake bars will last up to 1 year. When ready to eat, remove from freezer and set on counter to thaw for 10 minutes, then eat and enjoy!