Limoncello cheesecake

Last time we travelled we bought a bottle of Limoncello at the airport. We were looking forward to a nice drink but it actually tasted a bit funny. Far from top quality I guess.
One way to "recycle" limoncello is to incorporate it into a cheesecake.
Cheescake is delicious and quite difficult to fail, and this one will serve 12 to 15 persons.

- 1 springform pan, buttered and floured
- 230gr cookies (anything dry will do. I used a mix of plain butter cookies and chocolate chip cookies)
- 60gr butter, melted
- 850gr Philadelphia cheese
- 4 eggs
- 1 1/4 cup sugar
- 1 1/4 cup limoncello
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- juice and zest of one lemon
- 1 teaspoon baking soda
- about 150gr fruit of your choice such as raspberries, frozen is fine (optional but recommended)


Finely grind the cookies in a blender or a food processor. Add the melted butter and lemon zest and mix until the crumbs are moistened. Press this mixture in the bottom of the springform pan and set aside (this will be the crust).
In a food processor or a bowl, mix the cheese, sugar, eggs, vanilla, limoncello, flour, lemon juice and baking soda until the batter is smooth (not too long).
Put a layer of fruit on top of the crust (if you want to), and overlay with the batter.
Cook at 180 degreesC for about 1 hour (until the cake is golden brown and its center slightly wobbly). Some recipes recommend to cook cheescake in a waterbath (bain-marie) to keep it nicely moist. For practical reasons I have never tried it, and this one comes out delicious even without that trick.
If your limoncello is very good and you don't want to waste it in a cake you can add more lemon juice and reduce the amount of flour.