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limoncello cheesecake slice.

No Bake Limoncello Cheesecake

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  • Author: Michelle Minnaar
  • Total Time: 6 hours 45 minutes
  • Yield: 12 portions 1x
  • Diet: Vegetarian

Description

No Bake Limoncello Cheesecake is an offbeat dessert that packs a tangy punch. It makes a great end to any meal. Click here for the recipe!

Ingredients

Units Scale

Biscuit Base

  • 300g digestive biscuits
  • 1 lemon, zested
  • 150g unsalted butter

Cheesecake Filling

  • 750g cream cheese
  • 125g confectioner’s sugar
  • 1 lemon, zested and juiced
  • 125ml Limoncello liqueur
  • 435ml heavy (double) cream

Cheesecake Topping

  • 160g lemon curd
  • 45ml Limoncello liqueur
  • 125ml heavy (double) cream
  • 15g confectioner’s sugar

Instructions

  1. For the Biscuit Base: Place the digestive biscuits in your food processor, blitz them into a crumb, and add the lemon zest.
  2. While the food processor is still running, add the melted butter and allow it to combine, which should only take about 15 seconds, then turn off.
  3. Prepare your 23cm (9 inch) springform pan by putting a greaseproof paper over the base and then clasping the springform ring around the outside. I find this easier when removing the cheesecake at the end.
  4. Pour your crumb into the pan and flatten evenly - I use the bottom of a large glass.
  5. Place in the fridge for around 10 minutes to chill.
  6. Limoncello cheesecake filling: In a bowl, beat the cream cheese - I use a KitchenAid stand mixer on level 2 or 3 as I find this so much easier, until smooth.
  7. Add the icing sugar a bit at a time and continue to mix.
  8. Pour in the Limoncello and lemon juice a bit at a time, then add the lemon zest and mix until fully incorporated.
  9. In a separate bowl, whisk the heavy (double) cream until you achieve soft peaks, and then fold the cream cheese mix and heavy (double) cream until the cream is fully incorporated.
  10. Remove the tin from the fridge and cover the whole base with the cheesecake filling, then gently drop the tin onto the kitchen counter 5 to 10 times to let any bubbles out.
  11. Place the cheesecake in the fridge for at least 6 hours, preferably overnight.
  12. Remove the cheesecake from the tin. Tip: I use a kitchen blowtorch to loosen the sides. Alternatively, I use a cloth dipped in hot water to complete the job.
  13. To Decorate: Place the heavy (double) cream and the icing sugar into a mixing bowl and whisk until you achieve soft peaks.
  14. Fill a piping bag with this mixture and decorate as you see fit, then mix the lemon curd and the limoncello, then let your inner Jackson Pollock come out. Enjoy!

Notes

  • Please feel free to add more or less limoncello to the lemon curd. It all comes down to your taste, but I found this topping delicious, even if I say so myself!
  • If you forget to put the lemon zest into the base, don’t worry, as you can still add it to the cheesecake filling.
  • Prep Time: 30 minutes
  • Chilling Time: 6 hours
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Chill
  • Cuisine: British

Nutrition

  • Serving Size:
  • Calories: 612
  • Sugar: 26.2 g
  • Sodium: 475.7 mg
  • Fat: 45.9 g
  • Saturated Fat: 27 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 38.1 g
  • Fiber: 0.4 g
  • Protein: 7.1 g
  • Cholesterol: 160.2 mg

Find it online: https://www.greedygourmet.com/no-bake-limoncello-cheesecake/