Lemon Cheesecake with Amaretto Cookie Crust

Lemony, refreshing and lighter than most cheesecakes, this dazzler will have you and those fortunate enough to taste…starry eyed. It’s a perfect way to kick off the spring season without feeling all that guilty (or at least that’s how I feel).

For this dessert I chose Lazzaroni Amaretto cookies, because quite simply—they are exquisite.  You can find them on Amazon as well as the Wild Hibiscus Flowers, an Australian import that now I can’t imagine living without. They make quite the statement for any fine dessert and especially bubbly cocktails.

Below are the links to purchase! Any questions, hit me up in the comments section or on social media!

Love to all and buon appetito!


Wild Hibiscus Flowers in Syrup- 8.8 oz (Contains approximately 6 flowers)

Wild Hibiscus Flowers in Syrup- 2.5 lb (Contains approximately 50 flowers)

Lazzaroni Amaretti- 16 oz Tin 

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About Chef


For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...

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