Hi, Jennifer! You only wrap the pan in the oven bag, you don’t fully cover the cheesecake. If you don’t have an oven bag, you can just wrap the pan really well with foil.

You can leave it off or use my lemon curd recipe to make key lime curd (just swap out the lemon juice and zest for key lime juice and zest).

I think that would be fine. I would just reduce the lemon juice by however much limoncello you use in the cheesecake. I hope that helps!

In reply to Danielle.

Do you think I could use some limoncello as well as lemon juice for flavoring?

So glad you enjoyed the cheesecake, Debbie! You can put some parchment paper on the bottom of your pan to make it easier to transfer next time.

Made this cheesecake for Mother’s Day. I made a ginger snap crust instead of graham cracker which added a bit of extra spice. It turned out perfect!! I was so pleased since it was my first try. Absolutely delicious; creamy, light, and lemony. My only problem was I didn’t dare transfer it from the bottom of the springform pan onto a plate. I suppose I can put parchment paper under the crust next time.

You can find my recipe here, I also linked to it in the recipe.