Similar to my Lemon Curd Cheesecake, this dish incorporates the delicious limoncello in the batter AND in the curd. It’s super yummy and fresh.
For the Crust:
2 cups of graham cracker crumbs*
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
For the cheesecake
3 8-oz. packages cream cheese, at room temperature
8 oz. mascarpone
2 Tbs. all-purpose flour
1-1/4 cups granulated sugar
2 Tbs. limoncello
4 large eggs, at room temperature
For the Curd:
Preheat the oven to 375°F.
In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar.
Mix in the melted butter until the crumbs are evenly moist and clump together slightly.
Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan.
Bake until the crust is fragrant and slightly darkened, about 10-11 minutes.
Let the pan cool on a rack.
Lower the oven temperature to 300°F.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, and flour on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.
Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the limoncello and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)
Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes.
The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely.
For the curd:
Whisk together lemon juice, egg yolks and sugar in a heavy, nonreactive 1-quart saucepan. Cook over medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon until mixture thickens and coats back of spoon, 5 to 10 minutes. (It should read 140° on a candy or instant-read thermometer.)
Remove saucepan from heat and strain mixture over a bowl. Stir in lemon zest, butter and limoncello until butter completely melts. Cool slightly before using. Curd can be stored in refrigerator in an airtight container up to 1 week. Warm over a double boiler or microwave briefly to return it to liquid form. It will set up again when chilled.