That's right, you didn't misread the title, "Limoncello Cheesecake!" Sure, you can bake a lemon cheesecake, but if you want to make someone feel really special, bake them a limoncello dessert instead, or more specifically, a limoncello cheesecake.
This has been my go-to limoncello recipe for birthdays this year. I created this recipe for Nena's best friend, Sonora, who requested a lemon cheesecake for her birthday. Nena suggested the shortbread crust.
Being the rebel that I am, I decided to add limoncello to my cheesecake recipe. Sonora said it was the best cheesecake she'd ever had.
Fast-forward to last week, when we got to celebrate Scott's cousin's 80th birthday. I know, she doesn't look a day over 60, does she?
Marguerite loves my Limoncello, so it only made sense to bake her a Cheesecake with it too. What a fun night we had,
🥮 How to Make Limoncello Cheesecake
Preheat oven to 350-degrees F.
Shortbread Crust
Using an electric mixer, cream softened butter, then mix in sugar until blended. Add lemon zest until combined. Finally, add flour, and mix until blended.
Press shortbread dough into a 9" springform pan. Bake for 15 minutes, or until golden around the edges.
Cheesecake
Meanwhile, clean mixing bowl, then add softened and cubed cream cheese. Mix until creamy. Add sugar, and zest, and mix to incorporate.
Mix in one egg at a time, scraping down the sides of the bowl when necessary. Add limoncello and vanilla. Mix until well combined.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
When ready, remove the shortbread crust from the oven. Pour the cheesecake filling into the pan. Gently tap on the counter a few times to settle the filling.
Place cheesecake on the middle rack and bake at 350-degrees F. for approximately one hour, or until the cake has fully risen, and there is no indent in the center of the cheesecake.
Pro Tip: Fill a pie tin with some water and place on the bottom shelf of the oven to create steam while the cheesecake cooks. This helps to keep the cheesecake from cracking.
Remove the limoncello cheesecake from the oven and leave on the counter (uncovered) until completely cool.
Lemon Curd
While the cheesecake is baking, add all lemon curd ingredients (except butter) into a small saucepan. Whisk over low heat until smooth.
Add butter and continue to whisk over low to medium heat until the lemon curd thickens. Allow to cool.
When the cake has cooled off, spread lemon curd over it and smooth it out.
Chill in the refrigerator for approximately four hours or overnight before serving.
👩🏼🍳 Pro Tips
- If you don't want to use limoncello in this recipe, a very simple substitution would be to replace the Limoncello with an equal amount of freshly squeezed lemon juice. That way you still have the lemony flavor but without the alcohol.
- Crumble some lemon cookies and added them to the batter before baking the cheesecake. The cookies soften during the cooking process and just melt in your mouth!
- If you want your Limoncello Cheesecake to look more lemony, try adding a few drops of yellow food coloring.
- To boost the lemony flavor, try adding a teaspoon of lemon extract. If you decide to mix lemon cookies in the batter, use some of the cookies to decorate the edges of the cake.
- You can also use a brownie crust, like the one used in my kahlua coffee cheesecake recipe.
- Edible flowers (like the Nasturtiums can be used to decorate the cheesecake).
- You can also use pineapple chips to decorate the cake.
- Sometimes it's necessary to turn off the heat and leave the Limoncello Cheesecake in the oven so that the center is fully cooked.
🍮 Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
📖 Recipe
Limoncello Cheesecake
Equipment
Ingredients
Shortbread Crust
- ½ cup Butter softened
- ⅓ cup white sugar
- 1 teaspoon lemon zest
- 1 cup flour
Cheesecake
- 3 (8 oz) cream cheese (softened)
- 1 cup sugar
- 1 tablespoon lemon zest
- 3 large eggs
- 3 tablespoon limoncello
- 1 teaspoon vanilla
Lemon Curd
- ½ cup sugar
- 1 large egg
- 2 tablespoon limoncello
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- 3 tablespoon butter
Instructions
Preheat oven to 350-degrees F.
Shortbread Crust
- Using an electric mixer, cream softened butter, then mix in sugar until blended.
- Add lemon zest until combined.
- Finally, add flour, and mix until blended.
- Press shortbread dough into a 9" springform pan. Bake for 15 minutes, or until golden around the edges.
Cheesecake
- Meanwhile, clean mixing bowl, then add softened and cubed cream cheese. Mix until creamy.
- Add sugar, and zest, and mix to incorporate.
- Mix in one egg at a time, scraping down the sides of the bowl when necessary.
- Add limoncello and vanilla. Mix until well combined.
- When ready, remove shortbread crust from the oven. Pour the cheesecake filling into the pan. Gently tap on the counter a few times to settle the filling.
- Fill a pie tin with some water and place on the bottom shelf of the oven to create steam while the cheesecake cooks. This helps to keep the cheesecake from cracking.
- Place cheesecake on the middle rack and bake at 350-degrees F. for approximately one hour, or until the cake has fully risen, and there is no indent in the center of the cheesecake. Sometimes it's necessary to turn off the heat and leave the cheesecake in the oven so that the center is fully cooked.
- Remove cheesecake from the oven and leave on the counter (uncovered) until completely cool.
Lemon Curd
- While the cheesecake is baking, add all lemon curd ingredients (except butter) into a small saucepan. Whisk over low heat until smooth.
- Add butter and continue to whisk over low to medium heat until the lemon curd thickens. Allow to cool.
- When the cake has cooled off, spread lemon curd over it and smooth it out.
- Chill in the refrigerator for approximately four hours or overnight before serving.
Notes
- If you don't want to use limoncello, a very simple substitution would be to replace the Limoncello with an equal amount of freshly squeezed lemon juice. That way you still have the lemony flavor but without the alcohol.
- Crumble some lemon cookies and added them to the batter before baking the cheesecake. The cookies soften during the cooking process and just melt in your mouth!
- If you want your cheesecake to look more lemony, try adding a few drops of yellow food coloring.
- To boost the lemony flavor, try adding a teaspoon of lemon extract. If you decide to mix lemon cookies in the batter, use some of the cookies to decorate the edges of the cake.
- You can also use a brownie crust, like the one used in my Kahlua Coffee Cheesecake recipe.
- Edible flowers (like the Nasturtiums can be used to decorate the cheesecake).
- You can also use Pineapple Chips to decorate the cake.
- Sometimes it's necessary to turn off the heat and leave the cheesecake in the oven so that the center is fully cooked.
Bobbi says
Hands down the best cheesecake I have ever tasted! Didn't change a thing! My lemon curd got a little lumpy, but I didn't stir continuously. I wasn't sure how thick it should get? When I removed it from the stove it was drippy, not as thick as honey, and it cooled to a good consistency.
Hilda Sterner says
Thanks Bobbi, I will have to update the recipe with more pictures and detailed info for reference.
Maria says
This is such a delicious recipe especially with the lemon curd topping. I have tried other recipes and all I tasted was alcohol. This is subtle and every part is great.
Hilda Sterner says
Hi Maria,
Thank you so much for your comment and review! It's one of my favorites too! 🙂
Kelly Methey says
Yum! Yum! Yum! Can’t wait to try this!
HildaSterner says
So many cheesecakes, so little time, am I right?