Limencello Cheesecake

I adore cheesecake. However, I have to admit that when I have a slice I prefer it be simple. The less bells and whistles the better. I chose to use the limencello because it's one of my favorite flavors. Anything citrus-y really.

Thank goodness the girls at work aren't dieting because it's going to the office tomorrow.

Crust:

1 pkg of graham craker crumbs

6 tsp butter, melted

2 tsp sugar

Pulse graham craker crumbs in a food processor to a fine consistency. Add melted butter and sugar. Pulse to mix. Press the crumbs into the bootom and sides of your springform pan. Bake 15 minutes at 325. Let cool while the filling is prepared.

Filling:

3 8oz packages of room temp cream cheese

1 1/4 cup sugar

4 eggs room temp

2 tsp vanilla

1/2 cup limencello

zest of lemon

Using your food processor or stand mixer blend the cream cheese until smooth. Add in the sugar, vanilla, limencello and lemon zest. Mix until smooth. Throw in the eggs one at a time.

Pour prepared filling into crust. Bake 1 hour at 325. Turn oven off and leave the cheesecake in the oven for another hour or so. Resist the temptation to open the door.

Let the cheesecake cool for a bit before chilling in the fridge overnight. Unless you have an impatient roommate like myself, you should not be cutting after only 1 hour of chill time. Matt was jonesing for some sugar.

We both loved it. I'm very pleased with this recipe...no cracks at all. It came out extremely creamy and was even better after proper chill time.