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Limoncello Cheesecake

A bright and creamy dessert with a refreshing limoncello twist, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Course Brunch, Dessert
Cuisine Italian
Servings 8 servings
Calories 400 kcal

Ingredients
  

Crust

  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 1/3 cup 1/3 cup sugar
  • 1/2 cup 1/2 cup unsalted butter, melted

Filling

  • 24 ounces 3 (8-ounce) packages cream cheese, softened Bring to room temperature.
  • 1 cup 1 cup sugar
  • 3 large 3 large eggs Add one at a time.

Flavoring & Finish

  • 1/2 cup 1/2 cup limoncello liqueur
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1 large Zest of 1 lemon For garnish.

Instructions
 

Preparation

  • Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  • In a medium bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan.

Make Filling

  • In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the limoncello, lemon juice, vanilla extract, and salt until well combined.

Bake

  • Pour the cheesecake filling over the crust in the springform pan.
  • Bake for 50-60 minutes, or until the center is set and slightly jiggly.
  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  • Refrigerate for at least 4 hours before serving.
  • Garnish with lemon zest if desired.

Notes

Bring the cream cheese to room temperature to avoid lumps. For a super-smooth top, use a water bath. Can be served with a limoncello glaze or alongside fresh berries.
Keyword Cheesecake, Citrus, Dessert, Limoncello Cheesecake, Spring Dessert