Lemon Sambuca Cheesecake
Indulge in the luscious layers of this Lemon Sambuca Cheesecake, a sumptuous twist on a classic dessert that combines creamy decadence with bold, citrusy sophistication. The buttery graham cracker crust creates the perfect foundation for a rich, silky filling infused with the vibrant tang of fresh lemon juice and zest, balanced beautifully by the sweet anise notes of Sambuca. Baked to perfection and chilled for a velvety texture, this cheesecake is an irresistible treat for dinner parties, special occasions, or simply satisfying your sweet tooth. Finished with a dusting of powdered sugar, this elegant dessert offers an unforgettable flavor experience sure to impress. Perfect for cheesecake enthusiasts and lemon lovers alike, this recipe is a must-try for its balance of creamy decadence and refreshing zing.
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Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter, melted
- 500 grams cream cheese, softened
- 150 grams granulated sugar
- 3 whole eggs
- 100 grams sour cream
- 120 milliliters heavy cream
- 50 milliliters Sambuca
- 30 milliliters lemon juice, freshly squeezed
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for garnish, optional)
Directions
Step 1
Preheat your oven to 160°C (320°F) and lightly grease a 9-inch (23 cm) springform pan. Line the bottom with parchment paper for easy removal.
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Step 3
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Use the bottom of a flat glass or measuring cup to press the crust evenly. Refrigerate while preparing the filling.
Step 4
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Use a hand mixer or stand mixer for best results.
Step 5
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
Step 6
Mix in the sour cream, heavy cream, Sambuca, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is fully combined, smooth, and silky.
Step 7
Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
Step 8
Place the springform pan on a baking sheet and bake in the preheated oven for 60 minutes, or until the center is just set and slightly jiggles when gently shaken.
Step 9
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking as the cheesecake cools gradually.
Step 10
After the hour has passed, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.
Step 11
Before serving, run a sharp knife around the edge of the cheesecake to loosen it from the pan, then release the springform ring.
Step 12
Optionally, dust the top of the cheesecake with powdered sugar for garnish. Slice and serve chilled. Enjoy your decadent Lemon Sambuca Cheesecake!
Nutrition Facts
| Serving size | (1403.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4837.5 |
| Total Fat 334.2g | 0% |
| Saturated Fat 193.4g | 0% |
| Cholesterol 1456.2mg | 0% |
| Sodium 3150.9mg | 0% |
| Total Carbohydrate 378.6g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 258.8g | |
| Protein 68.2g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 846.3mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1076.9mg | 0% |
Source of Calories