# What you'll need:
→ Graham Cracker Crust
01 - 1½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - Zest of 1 lemon
→ Limoncello Cheesecake Filling
05 - 16 ounces cream cheese, softened
06 - ⅔ cup granulated sugar
07 - 2 large eggs
08 - ¼ cup limoncello liqueur
09 - ¼ 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
# How To Make It:
01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and lemon zest. Mix until crumbs are evenly moistened.
03 - Press mixture firmly into the bottom of prepared pan to form an even crust. Bake for 10 minutes. Remove from oven and set aside.
04 - In a large mixing bowl, beat cream cheese until smooth and creamy, approximately 2 minutes.
05 - Add sugar and beat until well incorporated. Mix in eggs one at a time, scraping the bowl after each addition.
06 - Add limoncello, sour cream, lemon juice, vanilla extract, lemon zest, flour, and salt. Mix until just combined and smooth without overmixing.
07 - Pour cheesecake filling over pre-baked crust and smooth the top with a spatula.
08 - Bake for 35 to 38 minutes, or until the center is just set and the edges are slightly puffed. Avoid overbaking.
09 - Remove from oven and let cool to room temperature. Refrigerate for at least 3 hours, preferably overnight, until fully chilled and set.
10 - Using parchment overhang, lift bars from pan. Cut into 16 squares. Dust with powdered sugar and garnish with lemon zest or candied lemon slices if desired.
