Preheat oven to 325 degrees. Line one 9 inch springform pan with parchment paper and one cookie sheet with foil,set springform pan on top of lined cookie sheet.
2 cups Madeline cookie crumbs
2 Tbsp sugar
1/4 cup butter, melted
12 Whole Madeline cookies
In a bowl place cookie crumbs and sugar, stir to combine, Add melted butter to the crumb mixture and stir till all crumbs are moistened. Press into the bottom of your already prepared spring form pan. Line sides with whole Madeline Cookies and then place into freezer while you prepare your cheesecake filling.
32 ounces cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp corn starch
2 Tbsp limoncello
1 tsp vanilla
3 eggs, room temperature
1 cup sour cream
Place cream cheese in mixer and beat until fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add Limoncello and vanilla and beat till combined. Turn your mixer to lowest setting (stir) and add eggs one at a time just until combined. You do not want to over mix and add too much air. Fold in sour cream. Pour filling into your prepared crust and bake at 325 degrees for 75-80 minutes. Your cheesecake will be done when sides are set and center is just slightly jiggly. Set on cooling rack and cool for 1 hour and then place in fridge overnight.
LEMON TRUFFLE TOPPING~
3/4 cups sugar
1/4 tsp salt
3 Tbsp cornstarch
1 cup water
2 egg yolks, beaten
1/3 cup fresh squeezed lemon juice
1 Tbsp lemon zest, finely chopped
1 Tbsp butter
1 cup white chocolate chips
8 ounces cream cheese, room temperature
In a heavy bottom sauce pot add sugar, salt, cornstarch and water, heat on medium high heat to a boil while stirring, once it begins to boil, turn heat down to low continuing to stir and cook for another 2 minutes. Remove from heat. In a heat proof bowl beat egg yolks, add 1/4 cup of your mixture that you removed from the heat stirring together. Stir your egg mixture back into your pot and place back on medium high heat and bring to a boil again, turn back down to low and continue to stir and cook for 2 more minutes. Remove from heat add lemon juice, lemon zest and butter stir until butter is melted. Add white chocolate and stir till white chocolate is melted. In the bowl of your mixer place your cream cheese and beat till fluffy. Add your lemon mixture from your pot to your mixer bowl and beat until combined well. Top your cheesecake that has been in fridge overnight with your Lemon Truffle topping.
LEMON WHIPPED CREAM~
Place your mixer bowl and whisk attachment in the freezer for at least 10 minutes before hand.
1 cup heavy whipping cream
2 Tbsp powdered sugar
1 tsp limoncello
Place whipping cream, sugar and limoncello in bowl of mixer and whisk until stiff peaks form.
Pipe a border around the edge of the top of your cheesecake and garnish as desired. ENJOY 🙂