Limoncello Cheesecake

Limoncello Cheesecake	River bend, Napa California
Crust 1 c. gingersnaps 3 T. sugar 3 T. butter, melted	Grease 9” springform pan. Preheat oven to 325 degrees. Process gingersnaps into coarse crumbs in a food processor. Mix with sugar, then stir in melted butter until crumbs are moistened. Press into springform pan, bake 10 min. Remove from oven and reduce heat to 300 degrees.
Filling: 24 oz. low fat cream cheese, room temperature 1 c. sugar 2 T. limoncello 1 T. lemon zest 1/8 tsp. lemon oil ½ tsp. vanilla 3 eggs, room temperature 1 egg white	Soften cream cheese in mixer. Add sugar and mix until fluffy. Add remaining ingredients except eggs and mix until blended. Add eggs, individually, mixing at medium speed. Pour into crust. Tap to remove air bubbles. Bake at 300 degrees for 55 to 60 minutes until center is just set. Cool in the oven for another hour. Remove from oven and continue cooling. Cool in the refrigerator at least four hours.
Glaze: ¾ c. sugar 2 T. cornstarch 7 T. water ¼ c. limoncello 1/8 tsp. lemon oil 1 egg yolk	Mix sugar and cornstarch in a small saucepan. Add liquids slowly. Bring to a slow boil and stir until thick. Stir a T. of the hot liquid into the egg yolk, then add back to the remaining liquid. Stir and heat until gelled. Cool, then spread over top of cooled cheesecake. (Note: this cheesecake freezes well and can be made in advance and defrosted .)
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