Recipes from Italy :: Italian Desserts
Crust 1/4 c. (1/2 stick) butter, melted
1 c. graham cracker crumbs
1/2 c. vanilla wafers or hazelnut cookies
2 Tbsp. sugar
Batter
32 oz. cream cheese
1 1/2 (one and one-half) c. sugar
4 Tbsp. flour
1/4 tsp. salt
1/2 Tbsp. lemon zest
4 eggs
1/2 c. limoncello
Topping
2 c. sour cream
1/4 c. sugar
1 tsp. limoncello
Crust: Crumb the cookies, mix with the graham cracker crumbs and melted butter, and press the mixture in the bottom and about an in. up the sides of a 9 1/2-in. springform pan.
Batter: Beat together the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients. Pour into the pan and bake at 350 degrees fahrenheit for approx. an hour or until the center of the surface is somewhat solid. Remove from the oven and let rest 10 mins.
Topping: Mix together the sour cream, sugar and limoncello and spread in an even way over the top. Bake another 10 mins.; remove and let cool to room temperature.
Refrigerate at least 12 hours before serving.
