Ah, Limoncello! The tart of lemon with the sweetness of cheesecake. Lemon Oreo Cookie is used for the crust and Lemon Oreo Filling and Limoncello round out the filling.
Recipe inspiration: Kraft Philadelphia Cream Cheese New York Cherry Cheesecake Recipe.
Limoncello & Lemon Oreo Cheesecake
Ingredients
- Ingredients from Kraft Philadelphia Cream Cheese New York Cherry Cheesecake Recipe except graham cracker crumbs and cherry pie filling
- 1 package Lemon Oreos
- ¼ cup + 1 tsp Limoncello
- ¼ cup Lemon Juice
- 1 each Lemon
Instructions
- Place pan with water on bottom rack of oven.
- Preheat oven to 350 F.
- Wrap sides and bottom of spring form pan with foil.
- Split apart Lemon Oreos.
- Remove filling from Oreos and place in a bowl.
- Place cookies in blender or food processor.
- Blend cookies until smooth and tiny crumb texture.
- Melt Butter.
- Pour Cookie Crumbs and Butter into small mixing bowl and combine. (Note: Follow Kraft’s instructions for “graham cracker crust” but use the lemon Oreos instead.)
- Spray bottom of spring form pan.
- Place cookie mixture into bottom of pan and press against the bottom and up the sides.
- To large mixing bowl add cream cheese, sour cream, vanilla, eggs, and sugar. Blend until smooth. (Note: Follow Kraft’s ingredients for cheesecake base.)
- Add ½ of the Lemon Oreo filling. Blend.
- Add ¼ cup Limoncello. Blend.
- Pour cheesecake mixture into spring form pan.
- Bake at 350 F for 1 hour 15 minutes.
- After cheesecake is done baking, turn off the oven, prop the door open with a spoon, and let it sit for one hour.
- In a small bowl, combine 1 ½ cups Sour Cream, 1 teaspoon Limoncello, and remaining Lemon Oreo filling together.
- Top cheesecake with mixture.
- Grate rind of one Lemon over the sour cream topping.
- Let cool 6 – 24 hours prior to serving so cheesecake sets.
Notes
- Let cream cheese sit out and get to room temperature (4 hours minimum).
- Use a hand mixer to thoroughly mix cream cheese filling. Kitchen Aid large mixer works well but there is more control with a hand mixer. Greater control over creaminess/texture of the filling.
- The foil around the pan keeps any filling from leaking out and into the oven.
Steps
Place pan with water on bottom rack of oven. Preheat oven to 350 F. Wrap sides and bottom of spring form pan with foil. Split apart Lemon Oreos. Remove filling from Oreos and place in a bowl.
Place cookies in blender or food processor.
Blend cookies until smooth and tiny crumb texture.
Melt Butter. Pour Cookie Crumbs and Butter into small mixing bowl. (Note: Follow Kraft’s instructions for “graham cracker crust” but use the lemon Oreos instead.)
Mix completely.
Spray bottom of spring form pan. Place cookie mixture into bottom of pan. Press against the bottom and up the sides.
To large mixing bowl add cream cheese, sour cream, vanilla, eggs, and sugar. (Note: Follow Kraft’s ingredients for cheesecake base.)
Blend until smooth.
Add ½ of the Lemon Oreo filling, juice of half a squeezed Lemon and ¼ cup Limoncello. Blend.
Pour cheesecake mixture into spring form pan.
Bake at 350 F for 1 hour 15 minutes.
After cheesecake is done baking, turn off the oven, prop the door open with a spoon, and let it sit for one hour.
Once set, remove from oven and let cool.
In a small bowl, combine 1 ½ cups Sour Cream, 1 teaspoon Limoncello, and remaining Lemon Oreo filling together.
Top cheesecake with mixture.
Grate rind of one Lemon over the sour cream topping.
To give the cheesecake color and decor.
Let cheesecake chill in the fridge for 6 – 24 hours prior to serving so cheesecake sets. When ready to serve, remove outside ring and cut cheesecake into slices.
