An Italian twist on the traditional lemon dessert, limoncello cheesecake is out of this world!
Zesty, fresh, slightly boozy and full of flavor… it’s the dream dessert for a summer day, although I’d devour a slice all year round. Are you ready to bake your new favorite cheesecake?
Products you need for this recipe
Before getting going with this limoncello cheesecake, there are a few key items you’ll need:
- Food processor – you’ll need this to blitz up your biscuits for the base of the limoncello cheesecake
- 9 inch springform pan – the perfect pan for cheesecakes, the springform type makes removing it a cinch
- Stand mixer – the best way to mix your cream cheese filling is with one of these
- Limoncello liqueur – this traditional Italian drink tastes like a dream and is the star ingredient of this cheesecake recipe
- Lemon curd – lemon curd makes a great topping for this cheesecake. You could even make your own lemon curd
- Digestive biscuits – the ideal biscuits for your cheesecake base
Limoncello cheesecake recipe
Creamy and light, with a bold lemon flavor, this limoncello cheesecake really is something special.
Every slice is like a little slice of summer. If you’re a fan of limoncello, you can imagine just how good it is in a cheesecake. If you’ve never tried it, you’re in for a treat!
This limoncello cheesecake is the baked kind. If you want to try the no bake version, check out my no bake limoncello cheesecake recipe.
I’ve gone for a plain biscuit base for this cheesecake. For me, the limoncello brings so much divine flavor and nothing should get in the way of that.
The filling is a luscious combination of cream cheese (always at room temperature), caster sugar, plain flour, eggs, lemon zest and juice, limoncello and sour cream or creme fraiche.
Finally, for the topping, I whipped up a mixture of limoncello (can’t get enough of it!) with lemon curd. It’s a fittingly delicious topping for a truly delicious cheesecake!
This drink is like the essence of a summer day. It’s made using special lemons that only grow in a certain region of Italy.
In fact, limoncello is protected. This means it can’t be made anywhere else in the world.
The lemons are particularly sweet and don’t have the sourness of a regular lemon. When limoncello is made, only the skins are used. They’re steeped in alcohol for at least two days (up to ten) and then added to sugar water.
Commercial limoncello goes back over 100 years. The original recipes go back even further than that. Like much of Italian cuisine, the origins of limoncello are shrouded in legend and mystery.
One thing is for sure. It has definitely got that timeless quality. Which is what makes this cheesecake extra special.
Limoncello is a liqueur. So, while it tastes fresh and fruity, it will also give your cheesecake a touch of booziness.
If that booziness is not for you, don’t worry! You can substitute lemon extract for limoncello. Add about half the amount of lemon extract as the calls for limoncello. Then, add sugar to taste. You could also use lemon syrup.
For me, this cheesecake needs something simple. Leave the flavor to the limoncello liqueur.
I’ve gone for plain digestives – McVitties are the classic and my personal fave.
If you’re in the States, you can of course opt for Graham crackers. Graham cracker crumbs are perfect for a cheesecake base.
If you want, you could add some grated lemon zest to the biscuit base. It’s about the only thing I would use to add flavor to the biscuits and melted butter.
Grating lemon zest into your baking ingredients is a great way to get some delicate, subtle flavor. The zest brings all the bold taste and aroma of lemon, without the bitterness.
Use a handheld zester when grating your lemon zest and be careful not to grate the white bitter pith underneath the skin.
It’s totally up to you! Some people creme fraiche, which is richer and has a thicker, creamier texture. Others prefer the tang of sour cream.
I’m in the sour creme camp on this one. The tang works great with the lemon flavors in this cheesecake. However, use either one. Your cheesecake will taste amazing regardless!
Yes! It’s very important to have it at room temperature. If it’s too firm, it won’t mix well and you’ll end up with lumps in your mixture. Leave it out of the fridge for up to two hours before baking.
If you’re anything like me, about 5 minutes.
Oh, you mean storage wise? You can store your limoncello cheesecake in the fridge in a suitable container – I recommend this one – and it will last up to 5 days
Yes you can. Actually, limoncello cheesecake freezes better than most cheesecakes.
Before freezing your cheesecake, make sure it has cooled completely. Then, wrap it in plastic wrap, before adding a layer of tin foil.
You could also use an airtight container.
It will keep its flavor for up to a month, although you can freeze it for up to months if you like.
Tips for the perfect limoncello cheesecake
A few pointers to get your cheesecake to sing!
- Don’t skimp on the lemon! A lemon dessert without enough punchy flavor is a crying shame. So, make sure you follow the measurements below, from the zest and the juice to the limoncello and the lemon curd.
- Remember to take your eggs and cream cheese out of the fridge a couple of hours before making this cheesecake. You’ll have much better results
- Unless you’re teetotal, I highly recommend sticking to the limoncello in this recipe. While you can use a substitute – see above – there’s nothing quite like it. Well, it’s not called a “limoncello” cheesecake for nothing, huh?
You want more cheesecake?
Had a taste of this luscious cheesecake and you want some more? Check these out:
- Lemon cheesecake – fresh and zesty, this is another lemon-based dessert that you’re going to love!
- Baked pomegranate cheesecake – an unusual fruit for a cheesecake, yet this pomegranate cheesecake recipe is the perfect dessert for summer
- No bake cherry cheesecake – cherry fans, this is the recipe for you!
More luscious lemon recipes
Can’t get enough lemon in your life? Get inspired with these fantastic lemon-based recipes:
- Lemon chess pie – simple ingredients and so easy to make
- Preserved lemons – a traditional Middle Eastern ingredient, preserved lemons are a magical ingredient that take recipes to another level
- Drizzled lemon curd cupcakes – these little bad boys are easy to make and taste amazing! The perfect balance between sweet and sour
- No-bake lemon cheesecake - another zesty cheesecake for you to try
Ingredients
Biscuit Base:
- 3 cups digestive biscuits such as McVities
- ⅔ cup unsalted butter melted
Limoncello Cheesecake Filling:
- 3 cups cream cheese at room temperature
- 1¼ cup caster sugar
- ⅓ cup plain flour
- 3 eggs medium
- zest of 2 lemons
- juice of 1 lemon
- ½ cup limoncello
- ¾ cup sour cream/creme fraiche
Decoration:
- ½ cup lemon curd
- ¼ cup limoncello
Instructions
For the Biscuit Base:
- Preheat your oven to 220°C / 200°C fan / 430°F / gas mark 7.
- Place the digestive biscuits in your food processor and blitz into a crumb. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the pan and flatten evenly - I use the bottom of a large glass.
- Place in the fridge for around 10 minutes to chill.
Limoncello Cheesecake Filling:
- In a stand mixer with the whisk attachment, mix the cream cheese for a minute or two to loosen it up and then on a low speed gradually add the sugar and flour. I add the sugar and flour a spoonful at a time and make sure each spoonful is fully incorporated before adding the next one.
- Once again gradually add the lemon juice, Limoncello and the lemon zest.
- Once this is done (still on a low speed) add one egg at a time waiting for each egg to be fully incorporated before adding the next.
- Fold through the sour cream (or creme fraiche) and then pour into the tin – bake in the oven for 15 minutes at the temperature stated above and then reduce the oven temperature to 110°C/90°C fan/210°F/gas mark -1.5 and bake for a further 30-35 minutes.
- Turn the oven off and leave the cheesecake to cool (while still in the oven) with the door slightly ajar for 2 hours.
- Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight.
- Once chilled overnight, use a knife to run around the edges of the tin and carefully remove from the tin.
- To decorate, I simply just mixed some lemon curd with Limoncello and poured it over the top. I just loved the way Limoncello took the lemon curd to another level. Enjoy!
Nutrition
Melanie says
Fantastic recipe! Works out perfectly and a real crowd pleaser - people say it's one of the nicest cheese cakes they've had! Thank you ;-D