Cheesecake Al Limoncello

5.00 (5)
⏱ 90 mins 🍽 12 serving(s) 🏷 Dessert

This indulgent cheesecake uses limoncello, an Italian lemon liqueur, to create a vibrant and sophisticated dessert. It features a base made from graham cracker and vanilla wafer crumbs, filled with a smooth cream cheese batter enriched with lemon zest and the signature liqueur. After baking, it is topped with a sweetened sour cream mixture and requires chilling for at least 12 hours to set perfectly, serving 12 people.

Cheesecake Al Limoncello

Ingredients

  • 1/4 cup butter, melted
  • 1 cup graham cracker crumbs
  • 1/2 cup vanilla wafer
  • 2 tablespoons granulated sugar
  • 32 ounces cream cheese
  • 1 1/2 cups granulated sugar
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 tablespoon lemon zest
  • 4 eggs
  • 1/2 cup limoncello
  • 2 cups sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon limoncello

Method

  1. For the crust, combine the cookie crumbs with graham cracker crumbs and melted butter, then press this mixture into the base and slightly up the sides of a 9 1/2-inch springform pan.
  2. To make the batter, beat the cream cheese with 1 1/2 cups sugar until the mixture is smooth and has a fluffy texture.
  3. Incorporate the eggs individually, taking care not to overmix, then stir in the flour, salt, lemon zest, and 1/2 cup limoncello.
  4. Transfer the batter into the prepared pan and bake at 350F for about an hour, or until the centre feels mostly set.
  5. Take the cheesecake from the oven and allow it to stand for 10 minutes.
  6. Prepare the topping by blending the sour cream with 1/4 cup sugar and 1 teaspoon limoncello, then spread it evenly over the surface.
  7. Return the cheesecake to the oven for another 10 minutes of baking, then let it cool completely at room temperature.
  8. Chill the dessert in the refrigerator for at least 12 hours prior to slicing and serving.

Nutrition (per serving)

Sodium413400 mg

Recipe details

CategoryDessert
Authormary winecoff