Limoncello Cheesecake Recipe

This is it! This is the recipe that you’ve been waiting for. Creamy and silky cheesecake combined with a silky smooth filling, and a delicious icing to complete a gorgeous and delicious cake that’s perfect for any birthday parties or for dessert after dinner with family and friends. Slice into 6-8 servings for everyone to enjoy.

Cheesecakes are definitely one of my favorite desserts to have, at any time of the day. I probably already bought every kind of cheesecake at my local bakery that I remember all of them. It was when a friend brought me a slice of the most delicious cheesecake that the taste is new for me. I just had to make a recipe for it.

A cup of strong coffee is a great pair with this cheesecake. Put in the fridge and a chilled cheesecake is super delicious and a perfect treat for a summer day. If you want to add something to it, chop some fresh fruit and scatter them on top of the cake.

Ingredients for Limoncello Cheesecake

Crust:

5 tablespoons butter (melted)

2 teaspoons lemon zest

1½ cups graham cracker crumbs

1 teaspoon vanilla

¼ cup brown sugar

Lemon Filling:

12 tablespoons butter (melted)

4 tablespoons lemon juice

2 cups brown sugar

¾ cup flour

Cheesecake Filling:

3 (8 oz.) cream cheese packs

2 teaspoons sour cream

2 eggs

2 teaspoons corn starch

1 teaspoon vanilla extract

¾ cup of heavy cream

½ cup of white granulated sugar

How to Make Limoncello Cheesecake

Preheat your oven to 325 F and grease a 9-inch springform pan. You’ll need a bigger and longer roasting pan than the springform pan. You can wrap the outside of the springform pan in heavy-duty aluminum foil from the bottom up to the sides if you’re not sure about your springform holding up in the water.

For the Crust:

In a mixing bowl, mix the graham cracker crumbs, sugar, lemon zest, melted butter, and vanilla. Stir well until all incorporated. Press the mixture evenly into the pan, all over the bottom and about halfway up the side.

Cheesecake Filling:

On medium-high speed, beat the cream cheese and sugar until smooth then add vanilla extract and sour cream and mix until combined. Add eggs one at the time and beat after each addition. Scrape the sides and bottom of the bowl and beat until well incorporated. Turn down the speed and add corn starch. Pour in heavy cream while on medium-low speed.

Scrape the sides and bottom of the bowl and mix again until smooth. Over the prepared crust and lemon filling, spread 1/3 of the cheesecake batter. Evenly spread more bits of the lemon filling over the cheesecake filling. Over the lemon filling, spread another 1/3 of the cheesecake batter then spread the remaining lemon filling. Spread the remaining cheesecake batter over the top.

Place the roasting pan into the oven and put the cheesecake springform pan inside the roasting pan. To the roasting pan, carefully add water about halfway up the side of the springform. Bake for 70-75 minutes. Turn off the oven and open the oven door halfway to let the cheesecake rest for about 10 minutes then take it out of the oven.

Let it rest for 20 minutes. To carefully separate it, gently run a greased butter knife between the sides of the cheesecakes and the springform. Cool the cheesecake for 1 hour and put it in the fridge for at least 4 hours before adding the icing.