Lacking a fluted tart pan, I made this cheesecake in a springform cake pan. I followed the recipe closely but added 3/4 cup vodka to create a limoncello cheesecake. To compensate for the extra liquid, I added 1 teaspoon of plain gelatine, softened, which gave a perfect final consistency to the cake. I used a simple syrup glaze to give a slight shine to the berries. I served this to a group of friends who appreciate a boozy dessert; if fact, they love anything alcoholic in any form. My limoncello cheesecake was a hit!