Limoncello Cheesecake with Blueberry Limoncello Sauce
Serves: Eight | Prep: 20 min, plus 10 hrs | Cook: 1 hr, 10min
Ingredients:
Base:
2 cups (15 sheets) Graham Crackers, digestives can be used
2 Tbsp sugar
1 Tbsp lemon zest
1/2 cup butter, melted
Limoncello Cheesecake with Blueberry Lemon Sauce:
16oz cream cheese, room temperature
1 cup sugar
1 Tbsp lemon zest
1 cup ricotta cheese
1 tsp vanilla extract
1/2 cup Limoncello
4 eggs
Blueberry Limoncello Sauce:
2 cups fresh blueberries, divided
2 Tbsp sugar
1 tsp cornstarch / cornflour
1/2 tsp lemon zest
1 Tbsp Limoncello
1/8 tsp salt
1/4 tsp vanilla extract
Directions:
Preheat oven 350F/180C. Grease a 10-inch springform tin.
Make the crust by adding graham crackers to a food processor. Process until fine crumbs. Add sugars and lemon zest, pulse to combine. With the motor running, add the melted butter through the feed tube until fully mixed. Press the crumb mixture firmly into the prepared pan. Bake for 8 minutes, set aside and cool.
For the filling add cream cheese and sugarin a large bowl with an electric beater. Beat on medium speed for 3 minutes, until light and fluffy. Add lemon zest, ricotta and vanilla, mix for another minute, until all combined. With the mixer on low add limoncello and mix 30-60 seconds, then add eggs, one at a time, until incorporated. Pour filling over the cooled base. Bake 50-60 minutes, until the top is lightly golden, and the edges are set. Turn off the oven and let sit in the oven for another 15 minutes. Let cool completely on a wire rack. Before removing from tin, run a knife around the edge to loosen the sides from the tin. Cover and place in the refrigerator for at least 8 hours and up to 2 days before serving.
Make the Blueberry Limoncello Sauce by adding 1 1/2 cups blueberries, sugar, cornstarch, lemon zest, Limoncello, and salt in a saucepan over medium low heat.Cook for 10-12 minutes, until bubbling and slightly thicken, stirring occasionally. Remove from the heat and stir in the remaining 1/2 cup of blueberries and the vanilla extract. Let cool completelty before spreading over the cooled cheesecake. This sauce can be stored in an airtight container in the refrigerator for up to 1 week.
More Delicious Recipes:
Mixed Berry Fruit Salad
Biscuits and Mascarpone Cream
Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting
Sponge Cake with Vanilla Cream and Summer Berries
Apple Butter Four Layer Cake with Whipped Apple Butter Cream Cheese Frosting
Grand Marnier Fruit Salad with Grand Marnier Cream & Grand Marnier Punch
Limoncello Prosecco
