# What You’ll Need:
→ Graham Cracker Crust
01 - 1.5 cups graham cracker crumbs
02 - 0.25 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - Zest of 1 lemon
→ Limoncello Cheesecake Filling
05 - 16 ounces cream cheese, softened
06 - 0.67 cup granulated sugar
07 - 2 large eggs
08 - 0.25 cup limoncello liqueur
09 - 0.25 cup sour cream
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract
12 - Zest of 2 lemons
13 - 2 tablespoons all-purpose flour
14 - Pinch of salt
→ Garnish
15 - Powdered sugar for dusting
16 - Lemon zest or candied lemon slices
# Directions:
01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, allowing 2-3 inches of overhang on all sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and lemon zest. Mix until evenly moistened throughout.
03 - Press mixture firmly into the bottom of the prepared pan, creating an even, compact layer. Bake for 10 minutes, then remove from oven and set aside to cool slightly.
04 - In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy, approximately 2 minutes.
05 - Add granulated sugar and beat until well combined. Add eggs one at a time, scraping bowl between each addition and mixing on low speed.
06 - Add limoncello, sour cream, lemon juice, vanilla extract, lemon zest, flour, and salt. Mix on low speed until just combined and smooth. Do not overmix to avoid incorporating excess air.
07 - Pour cheesecake filling over prebaked crust and smooth the top with a rubber spatula. Bake for 35-38 minutes until the center is just set and edges are slightly puffed.
08 - Remove from oven and allow to cool to room temperature. Transfer to refrigerator and chill for at least 3 hours, preferably overnight, until fully set.
09 - Using parchment overhang, lift bars from pan onto a cutting surface. Cut into 16 equal squares. Dust with powdered sugar and garnish with lemon zest or candied lemon slices as desired.
