Wednesday, June 12 2024

“Limoncello Cheesecake” is a dessert that combines the creamy richness of cheesecake with the sugary freshness of limoncello, a lemon liqueur native to the beautiful Amalfi Coast.

This recipe is a celebration of Italian flavors, perfect for those who like a touch of citrus in their desserts.

It is a dessert that is sure to impress at any gathering, offering a unique twist on the classic cheesecake.

This recipe serves 12 people, making it ideal for dinner parties or family gatherings.

For the crust:
  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup sugar


  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 1/4 cup limoncello liqueur
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated lemon zest
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 10 drops yellow food coloring (optional)
  • 5 large eggs, at room temperature, lightly beaten

Preheat the oven to 325 F.

In a small bowl, combine the cracker crumbs, butter, and sugar.

Press onto the bottom and up to 1 to 2 inches inside of a greased 10-inch pan.

Place the pan on a baking sheet.

Bake for 10 minutes. Cool on a wire rack.

In a large bowl, beat the cream cheese and sugar until smooth.

Add the heavy cream, limoncello, flour, lemon zest, extracts, and, if desired, food coloring.

Add the eggs; beat on low speed until combined. Pour into the crust. Place the pan back on the baking sheet.

Bake for 55-65 minutes or until the center is almost set.

Cool on a wire rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen; cool for 1 hour.

Refrigerate overnight.

Remove the side of the pan.

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