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Lemon Cheesecake Recipe (Limoncello Cheesecake)
Ingredients
  • subheading: FOR THE BISCOFF CRUST:
  • 8.8 ounces Biscoff Cookies, 1 package
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • subheading: FOR THE LIMONCELLO CHEESECAKE FILLING:
  • 24 ounces cream cheese, softened
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 large lemon, zested and juiced (¼ cup juice)
  • ¼ cup limoncello liqueur
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • subheading: FOR THE SOUR CREAM TOPPING:
  • 16 ounces sour cream
  • ¼ cup granulated sugar
  • 3 tablespoons limoncello liqueur
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