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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
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: Italian
Calories: 400
Ingredients Method Notes

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.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. 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
  1. In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the limoncello, lemon juice, vanilla extract, and salt until well combined.
Bake
  1. Pour the cheesecake filling over the crust in the springform pan.
  2. Bake for 50-60 minutes, or until the center is set and slightly jiggly.
  3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  4. Refrigerate for at least 4 hours before serving.
  5. 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.