crust

• 12 oz lemon thin cookies
• 4 tbsp butter

filling

• 5 8oz bricks cream cheese
• 1 1/3 cups sugar
• 4 eggs
• 2 egg yolks
• 1/3 cup limoncello
• 1/3 cup lemon juice
• 1/3 cup heavy cream
• zest of 1 lemon

Italian meringue

• 4 egg whites
• 1 cup sugar
• 1/4 cup water
• 1 tsp lemon juice
• 1 tbsp lemon extract

method

Preheat oven to 325°F/160°C.

Butter a 10″ springform pan.

For Crust:

Place cookies in food processor and process to light crumbs. Drizzle in melted butter and process until well-mixed. Spread crumbs evenly over bottom of pan and press well.

For Filling:

Cream sugar and cream cheese together. Add eggs one at a time and mix well. Add limoncello, lemon juice, heavy cream, and zest. Mix well.

Pour into prepared crust.

Bake about 45-55 minutes or until set. Turn off oven, open door, and allow to slowly cool. When fully cooled, refrigerate at least 4 hours but preferably overnight.

For Italian Meringue:

Place 4 room-temperature egg whites in mixing bowl. Add lemon juice and slowly start to whip.

Meanwhile, place 1 cup of sugar in a small saucepan with 1/4 cup water and 1 tbsp lemon extract. Bring to boil without stirring and cook to 240°F/115°C.

Continue whipping egg whites until soft peaks form.

Slowly drizzle hot syrup down the side of the bowl, incorporating all of the syrup.

Increase speed to high and whip until meringue has reached stiff peaks and is completely cool and shiny.

To assemble:

Remove cheesecake from pan and brush off crumbs.

Frost with meringue and decorate with lemon nonpareils, if desired.