Instructions:
Preheat the oven to 325 F.
In a small bowl, combine the cracker crumbs, butter, and sugar.
Press onto the bottom and up to 1 to 2 inches inside of a greased 10-inch pan.
Place the pan on a baking sheet.
Bake for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese and sugar until smooth.
Add the heavy cream, limoncello, flour, lemon zest, extracts, and, if desired, food coloring.
Add the eggs; beat on low speed until combined. Pour into the crust. Place the pan back on the baking sheet.
Bake for 55-65 minutes or until the center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool for 1 hour.
Refrigerate overnight.
Remove the side of the pan.
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