# Components:
→ Lemon Cookie Crust
01 - 7 oz lemon shortbread cookies, store-bought or homemade
02 - 1/4 cup unsalted butter, melted
03 - 1 tablespoon lemon zest
→ Limoncello Cheesecake Filling
04 - 16 oz cream cheese, softened
05 - 1/2 cup plus 2 tablespoons granulated sugar
06 - 2 large eggs
07 - 1/4 cup Limoncello liqueur
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lemon juice
10 - 2 teaspoons lemon zest
11 - 1 teaspoon vanilla extract
12 - Pinch of salt
→ Lemon Glaze
13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - Pulse lemon cookies in a food processor to fine crumbs. Add melted butter and lemon zest, then pulse until evenly combined. Press mixture firmly and evenly into the bottom of prepared pan.
03 - Bake for 8 minutes until lightly set. Remove from oven and allow to cool slightly.
04 - In a large bowl, beat softened cream cheese and granulated sugar together until smooth and creamy, approximately 2 minutes. Add eggs one at a time, mixing thoroughly after each addition.
05 - Add Limoncello, sour cream, lemon juice, lemon zest, vanilla extract, and salt. Mix until thoroughly combined and smooth.
06 - Pour cheesecake filling over cooled crust. Smooth the top using a spatula.
07 - Bake for 30 to 32 minutes until center is set but still slightly jiggly. Avoid overbaking.
08 - Remove from oven and cool to room temperature. Transfer to refrigerator and chill for at least 2 hours until fully set.
09 - Whisk powdered sugar with lemon juice to achieve a thick yet pourable consistency. Drizzle over chilled cheesecake bars before slicing.
10 - Use parchment overhang to lift bars from pan. Cut into 16 equal squares and serve.
