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    You Are Here Home » Sweets Recipes

    Published: Jul 23, 2019 Updated: Apr 1, 2022 by Hilda Sterner | This post may contain affiliate links 4 Comments

    Limoncello Cheesecake

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    limoncello cheesecake pin

    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.

    limoncello cheesecake with nasturtium flowers

    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, celebrating Marguerite. On the menu: Biryani, Cheesecake, Turkish coffee, and a shot of Limoncello.

    birthday girl with cheesecake on the table in front of her.
    a lady and her 80th birthday cake
    feeding a small terrier at the dinner table
    Even Mr. Whiskers loves this Limoncello Cheesecake!

    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.

    shortbread crust (unbaked)
    shortbread crust baked

    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.

    limoncello cheesecake batter

    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.

    unbaked cheesecake on the counter

    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.

    unbaked cheesecake in the oven
    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. 

    limoncello cheesecake

    Chill in the refrigerator for approximately four hours or overnight before serving.

    Expert 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.
    limoncello cake decorated with flowers
    Limoncello Cheesecake decorated with nasturtiums

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    📖 Recipe

    limoncello cheesecake with topped with nasturtium flowers

    Limoncello Cheesecake

    Creamy, rich, and deliriously delicious Limoncello Cheesecake
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour
    Resting time: 4 hours hours
    Total Time: 5 hours hours 30 minutes minutes
    Servings: 12 slices
    Calories: 483kcal
    Author: Hilda Sterner

    Equipment

    • Electric Mixer

    Ingredients

    Shortbread Crust

    • ½ cup Butter softened
    • â…“ 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.

      Nutrition

      Serving: 1slice | Calories: 483kcal | Carbohydrates: 42g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 147mg | Sodium: 203mg | Fiber: 1g | Sugar: 33g
      Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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      Sharing is caring!

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      Reader Interactions

      Comments

      1. Hilda Sterner says

        January 29, 2023 at 7:59 am

        Hi Maria,
        Thank you so much for your comment and review! It's one of my favorites too! 🙂

      2. Maria says

        January 29, 2023 at 7:54 am

        5 stars
        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.

      3. HildaSterner says

        July 23, 2019 at 5:21 pm

        So many cheesecakes, so little time, am I right?

      4. Kelly Methey says

        July 23, 2019 at 4:31 pm

        5 stars
        Yum! Yum! Yum! Can’t wait to try this!

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