Lemoncello Cream Torte Cheesecake Factory Recipe
Ingredients
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup 1 stick unsalted butter, melted
For The Creamy Lemon Filling:
- 4 packages 8 ounces each cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 4 large eggs
- 1/4 cup Lemoncello liqueur
- 1/4 cup heavy cream
For The Lemon Glaze:
- 1/4 cup fresh lemon juice
- 1/2 cup powdered sugar
Instructions
Preparing The Crust
- The foundation of any great torte is a delicious crust. To make the crust:
- Crush the graham crackers into fine crumbs.
- Mix the crumbs with melted butter and press the mixture into the bottom of your springform pan.
- Creating The Creamy Lemon Filling
The heart of this torte is its creamy lemon filling:
- Beat the cream cheese until smooth.
- Add sugar, lemon juice, lemon zest, vanilla extract, and cornstarch. Mix until well combined.
- Incorporate eggs one at a time, mixing thoroughly.
- Pour in Lemoncello liqueur and heavy cream. Mix until the filling is velvety smooth.
Assembling Your Torte
- Now, let’s put it all together:
- Pour the lemon filling over the prepared crust.
- Bake until the edges are set, and the center is slightly jiggly.
Baking And Cooling
- Baking times may vary, but a perfectly baked torte should have a golden top and a slightly wobbly center. Once done, let it cool in the oven with the door ajar to prevent cracks.
Making The Lemon Glaze
- A luscious lemon glaze adds a burst of flavor:
- Combine lemon juice and powdered sugar to create the glaze.
- Drizzle it over the cooled torte.