Cheesecake Al Limoncello
Elevate your dessert game with this vibrant and luxurious Cheesecake Al Limoncello, a decadent twist on the classic cheesecake infused with the bright, zesty flavors of Italian limoncello liqueur. The buttery graham cracker crust provides the perfect base for a creamy filling enhanced by the rich tang of lemon zest, fresh lemon juice, and a splash of limoncello. Finished with a silky lemon-sour cream glaze and garnished with a sprinkle of lemon zest, this cheesecake strikes the perfect balance between sweet and citrusy. Ideal for special occasions or as a show-stopping sweet at your next dinner party, this recipe is sure to transport your taste buds straight to the Amalfi Coast. Add it to your repertoire for an unforgettable dessert that’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 600 grams cream cheese, softened
- 150 grams granulated sugar (for filling)
- 3 large eggs
- 60 milliliters Limoncello liqueur
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 120 grams sour cream
- 100 grams powdered sugar
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish)
Instructions
Preheat the oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix well until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared pan to create the crust. Place the pan in the refrigerator to set while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 150 grams of sugar with an electric mixer on medium speed until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the Limoncello, lemon zest, lemon juice, and vanilla extract until fully incorporated.
Pour the cream cheese mixture over the chilled crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set, but the center still has a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
Remove the cheesecake from the oven, refrigerate for at least 4 hours or overnight to fully set.
To make the lemon glaze, whisk together the sour cream, powdered sugar, and 2 tablespoons of lemon juice in a small bowl until smooth.
Spread the glaze evenly over the chilled cheesecake and return it to the refrigerator for an additional 30 minutes.
Before serving, garnish the cheesecake with lemon zest for an extra burst of flavor.
Slice and enjoy your Cheesecake Al Limoncello!
Nutrition Facts
Calories |
5292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.3 g | 427% | |
| Saturated Fat | 193.2 g | 966% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1457 mg | 486% | |
| Sodium | 3452 mg | 150% | |
| Total Carbohydrate | 504.7 g | 184% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 376.0 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 984 mg | 76% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
