Blondie-Bottom Limoncello Cheesecake

25
Blondie-Bottom Limoncello Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups firmly packed light brown sugar

  • 1

    cup unsalted butter, melted

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon baking powder

  • ½

    teaspoon salt

  • cups all-purpose flour

  • 2

    teaspoons gelatin

  • ¼

    cup hot water

  • 8

    ounces cream cheese

  • grated peel of one large lemon (2-3 tablespoons)

  • ¼

    cup lemon curd

  • ¾

    cup Limoncello

  • ¼

    cup powdered sugar (optional)

  • 1

    cup whipping cream

Directions

Grease the bottom and sides of a 9 inch springform pan. Mix together butter and brown sugar. Add eggs and vanilla. Then add salt and baking powder, and finally add flour. Fill the bottom of the springform pan with blondie batter (the batter is thick so I had no problems with leaking). Bake at 375° F for 25 minutes or until a toothpick inserted in center comes out clean. Let cool. Dissolve gelatin in hot water and set aside. Mix cream cheese, lemon peel, and lemon curd together, blending until smooth. Add gelatin mixture. Add Limoncello and powdered sugar to taste. Limoncello and lemon curd have some sugar in them. If you like things less sweet, you can skip the powdered sugar. I added 2 tablespoons to get the sweetness level I liked but some might like it a bit sweeter. Whip heavy cream until stiff peaks form. Fold into the cream cheese mixture. Pour onto blondie crust. Refrigerate until set (or freeze for 1-2 hours). Garnish with whipped cream and thin lemon slices.


Nutrition

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