Lemon Cheesecake Recipe (Limoncello Cake!)
User Reviews
5
Lemon Cheesecake Recipe (Limoncello Cake!)
Description
The Lemon Cheesecake features a buttery Biscoff cookie crust pressed up the sides of a springform pan, offering a spiced and textured base that contrasts with the smooth filling. The cheesecake filling is made by beating softened cream cheese with eggs added one at a time, incorporating granulated sugar, fresh lemon zest and juice, limoncello liqueur, vanilla extract, and salt. The limoncello adds a distinct citrus and herbal aroma that complements the fresh lemon.
After baking the crust first, the creamy filling is added and the cheesecake is baked in a water bath inside a rimmed baking sheet to prevent leaks. A sour cream topping, sweetened and lightly flavored with limoncello, is spread on top to provide a bright, tangy finish that cuts through the richness of the filling. Cooling and proper setting allow for clean slicing.
This dessert combines the spiced biscuit base and bright limoncello flavor for a sophisticated taste profile. It works well for celebrations or when a citrus-forward cheesecake is desired. The layering of flavors and textures brings a balanced and refreshing finish to a classic creamy dessert.
Ingredients
For the Biscoff Crust:
- 8.8 ounces Biscoff cookies 1 package
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
For the Limoncello Cheesecake Filling:
- 24 ounces cream cheese softened
- 4 large egg
- 3/4 cup granulated sugar
- 1 large lemon zested and juiced (1/4 cup juice
- 1/4 cup limoncello liqueur
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Sour Cream Topping:
- 16 ounces sour cream
- 1/4 cup granulated sugar
- 3 tablespoons limoncello liqueur
Instructions
- Preheat the oven to 350 degrees F. Place one oven rack in the middle of the oven, and one at the bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. (Trim the paper edges if desired.)
- For the Crust: Place the Biscoff cookies, sugar, and salt in a food processor. Pulse until the cookies are finely ground. Then add the melted butter and pulse again to combine. Pour the crust mixture into the prepared pan. Press the crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake for 10 minutes.
- For the Limoncello Cheesecake Filling: Meanwhile, place the cream cheese in the bowl of an electric mixer. Beat on high for 2 minutes to soften and fluff the cream cheese. One at a time add the eggs, not adding another egg until the previous egg is completely blended in. Scrape the bowl with a spatula. Then add the remaining ingredients and beat until completely smooth. Pour the filling into the crust and bake for 45 minutes.
- For the Sour Cream Topping: In a medium bowl, mix the sour cream, sugar, and limoncello until smooth. Once the cheesecake has baked and is mostly set in the middle, spread the sour cream filling over the top of the cheesecake and place back in the oven for 10-12 minutes.
- Cool the cheesecake on the counter for 1 hour. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 386kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 108mg | 36% |
| Sodium | 470mg | 20% |
| Potassium | 180mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 26g | 52% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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