Limoncello Cheesecake by Altardee

[BakerAunt]

Limoncello Cheesecake
Submitted by altardee on July 24, 2010 at 11:51 am

Crust:
1 cup gingersnaps
3 tbls sugar
3 tbls butter, melted

Filling:
3 pkgs. cream cheese
1 cup sugar
2 tbls limoncello
1 tbls lemon zest
1/2 tsp vanilla
3 eggs
1 egg white

Topping:
3/4 cup sugar
2 tbls cornstarch
1/2 cup water
3 tbls limoncello
1 egg yolk

Crust:
Mix crumbled cookies, sugar and melted butter. Press into a greased 9 or 10 inch springform pan. Bake at 325 for 10 minutes.

Filling:
Mix all ingredients, except eggs, at a low speed just until blended. Add all eggs individually, mixing on low until blended. Pour into crust. Tap to remove air bubbles.
Bake at 300 for 55 to 60 minutes until center is just set. Cool in oven for another hour. Run a knife around the edge to loosen before removing pan side. Cool in fridge at least 4 hours.

Topping:
Mix sugar and cornstarch in a small saucepan. Add liquids slowly. Bring to a slow boil and stir until thickened. To incorporate the egg yolk, first stir a tablespoon of the hot liquid into the yolk, then add the lemon mixture. Stir and heat until jellied. Cool before pouring over cheesecake.

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