Limoncello Cheesecake with a Biscotti Crust
Yields 10-12 servings
Crust:
Ingredients
- 1½ cups biscotti crumbled
- ¼ cup unsalted butter, melted
Procedure
- In a large bowl, combine biscotti crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling:
Ingredients
- 5 packages (each 8 ounces/250 g) cream cheese, softened
- 1 cups granulated sugar
- ½ cup limoncello
- 3 Tbsp all-purpose flour
- 5 eggs
- 2 egg yolks
- 1 tsp vanilla
- ¼ cup whipping cream
Procedure
- Preheat oven to 500 degrees degrees. Prepare pan: 9-inch cheesecake pan, ungreased, or springform pan with 3-inch sides, greased.
- In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Mix in flour, lemon and limoncello. Add eggs and egg yolks, one at a time, beating after each addition. Mix in vanilla and cream.
- Pour batter over frozen crust. Bake for only 10 minutes at 500 degrees reduce heat to 200 degrees and bake for an additional 60 minutes. The top should be puffy like a soufflé with a light golden color. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Recipe courtesy of Sur La Table, 2008
