Creamy Limoncello Cheesecake with Lemon Curd Topping
This Limoncello Cheesecake combines the tangy brightness of fresh lemons with the subtle sweetness of Italian limoncello liqueur. The creamy filling rests on a crisp biscuit base, while a glossy lemon curd topping adds an extra burst of citrus. Elegant yet simple, this dessert is sure to impress at dinner parties or family gatherings.
Prep Time:
30 minutes
Cook Time:
1h 30 min
Calories:
Approximately 380 kcal per slice
ingredients
For the Crust:
8 oz (about 2 cups) Biscoff cookies or graham crackers, crushed
6 Tbsp unsalted butter, melted
1 Tbsp granulated sugar
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
¾ cup granulated sugar
¼ cup limoncello liqueur
2 Tbsp fresh lemon juice
1 Tbsp lemon zest
1 tsp vanilla extract
4 large eggs, room temperature
For the Lemon Curd Topping:
½ cup granulated sugar
1 large egg
2 Tbsp limoncello
2 Tbsp lemon juice
1 Tbsp lemon zest
3 Tbsp unsalted butter
Garnish (Optional):
Fresh berries
Lemon slices
Directions
1. Prepare the Crust
Preheat oven to 350°F (175°C).
Pulse Biscoff cookies into fine crumbs in a food processor. Mix with melted butter and sugar.
Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
2. Make the Cheesecake Filling
Beat cream cheese and sugar until smooth (~3 mins).
Mix in limoncello, lemon juice, zest, and vanilla.
Add eggs one at a time, mixing just until combined (do not overbeat).
Pour filling over the crust. Place the pan in a water bath (to prevent cracks) and bake for 50–55 mins until the center is slightly jiggly.
3. Prepare the Lemon Curd
Whisk sugar, egg, limoncello, lemon juice, and zest in a saucepan over low heat.
Add butter, stirring until thickened (~5–7 mins). Cool slightly before spreading over the cheesecake.
4. Chill & Serve
Let the cheesecake cool for 1 hour, then refrigerate for at least 4 hours (overnight for best texture).
Garnish with berries or lemon slices before serving.
Frequently Asked Questions
1. Can I make this without alcohol?
Yes! Replace limoncello with 2 Tbsp extra lemon juice + 1 Tbsp honey for sweetness.
2. Why did my cheesecake crack?
Overmixing the batter or skipping the water bath can cause cracks. A sour cream topping (½ cup sour cream + 1 Tbsp sugar) can hide imperfections.
3. Can I use bottled lemon juice?
Fresh juice is best for flavor, but bottled works in a pinch. Reduce quantity slightly to avoid excess tartness.
4. How long does it keep?
Refrigerate for up to 5 days or freeze (wrapped tightly) for 1 month.
5. Can I use a different crust?
Try shortbread (½ cup butter + 1 cup flour + ⅓ cup sugar) or graham crackers for a classic twist.
Tools You'll Need
9-inch springform pan
Food processor
Stand mixer or hand mixer
Roasting pan (for water bath)
Saucepan (for lemon curd)
Tips
Room-temperature ingredients blend smoother (especially cream cheese and eggs).
Avoid overbaking—the center should wobble slightly when shaken.
Chill thoroughly for clean slices. Dip a knife in hot water before cutting.
Boost lemon flavor with an extra 1 tsp lemon extract if desired.
Allergy Information
Contains: Dairy (cream cheese, butter), eggs, gluten (Biscoff cookies).
Gluten-free option: Use gluten-free cookies for the crust.
Dairy-free: Substitute with plant-based cream cheese and coconut oil.
Conclusion
This Limoncello Cheesecake is a celebration of vibrant citrus and creamy indulgence. Whether you’re toasting a special occasion or simply treating yourself, its sunny flavors and silky texture will delight every bite. Share your masterpiece with #LimoncelloDream—I’d love to see your creations!
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