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Servings: 8-10
Prep Time: 30 minutes
Cook Time: 55 minutes
Chill Time: 4+ hours
Total Time: 5 hours 25 minutes
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
2 tbsp brown sugar
2 tbsp butter, melted
For the Filling:
4 (8 oz) packages cream cheese, softened
1 cup sugar
4 egg yolks
1/3 cup limoncello
1/2 cup sour cream
4 large egg whites
1/4 cup sugar
For the Raspberry Sauce:
1 cup frozen raspberries (or 2 cups fresh raspberries)
1 cup homemade raspberry liqueur with the raspberries (or 1/2 cup store-bought raspberry liqueur)
1/2 cup sugar (if using store-bought liqueur)
Optional Garnish:
Fresh raspberries
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
2. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs and brown sugar.
Stir in the melted butter until thoroughly mixed.
Press the mixture evenly into the bottom of a springform pan.
Bake for about 8 minutes or until golden brown.
Remove from the oven and let it cool completely.
3. Prepare the Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes.
Gradually add the sugar while continuing to beat the mixture.
Add the egg yolks one at a time, scraping down the sides of the bowl after each addition.
Mix in the limoncello and sour cream until well combined.
In a separate clean bowl, beat the egg whites until soft peaks form.
Gradually add 1/4 cup sugar while continuing to beat until stiff peaks form. Be careful not to overbeat.
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