Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup limoncello liqueur
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tbsp lemon zest
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until the crumbs are moistened.
3. Press the crumb mixture onto the bottom of the springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
5. Add the 1 cup granulated sugar, limoncello liqueur, and vanilla extract. Mix until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Add the sour cream, lemon juice, and lemon zest. Mix until well combined.
8. Pour the cheesecake mixture over the cooled crust.
9. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
10. Remove from the oven and let cool to room temperature.
11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
12. Before serving, run a knife around the edges of the cheesecake to loosen it from the pan.
13. Remove the springform pan and transfer the cheesecake to a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 550
Fat: 42g
Saturated Fat: 24g
Cholesterol: 210mg
Sodium: 360mg
Carbohydrates: 36g
Sugar: 28g
Protein: 9g
Substitutions for ingredients:
- For a non-alcoholic version, substitute limoncello liqueur with lemon juice.
- Use digestive biscuits instead of graham crackers for the crust.
- Use lime juice and zest instead of lemon for a lime cheesecake.
Variations:
- Add a layer of lemon curd on top of the cheesecake before chilling.
- Top the cheesecake with fresh berries or a berry sauce.
- Add a tablespoon of poppy seeds to the cheesecake mixture for added texture.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Top the cheesecake with fresh lemon slices and mint leaves.
Garnishes:
Fresh lemon slices and mint leaves.
Pairings:
Serve with a glass of limoncello liqueur or a cup of tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or a fruit topping.
- If the cheesecake is too soft, chill it for a longer time.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
Limoncello is a lemon liqueur that originated in Southern Italy. It is commonly used in desserts and cocktails.
Flavor profiles:
This cheesecake has a creamy and tangy flavor with a hint of lemon and limoncello.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian