Description
This Baked Limoncello Cheesecake is an easy recipe using fresh lemons and the famous lemon liqueur, called Limoncello.
Ingredients
Units
Scale
Biscuit Base
- 300g digestive biscuits, such as McVities
- 150g unsalted butter, melted
Limoncello Cheesecake Filling
- 675g cream cheese at room temperature
- 250g caster sugar
- 45g plain flour
- 3 medium eggs, at room temperature
- zest of 2 lemons
- juice of 1 lemon
- 125ml limoncello
- 185g sour cream/creme fraiche
Decoration
- 125g lemon curd
- 60ml limoncello
Instructions
- Preheat your oven to 220°C / 200°C fan / 430°F / gas mark 7
- For the Biscuit Base: Place the digestive biscuits in your food processor and blitz into a crumb. 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.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform ring around the outside, as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the pan and flatten evenly - I use the bottom of a large glass.
- You can place it in the fridge for around 10 minutes to chill.
- Limoncello Cheesecake Filling: In a stand mixer with the whisk attachment, mix the cream cheese for a minute or two to loosen it up, and then, on a low speed, gradually add the sugar and flour. I add the sugar and flour a spoonful at a time and ensure each spoonful is fully incorporated before adding the next one.
- Once again, gradually add the lemon juice, Limoncello, and the lemon zest.
- Once this is done (still on a low speed), add one egg at a time, waiting for each egg to be fully incorporated before adding the next.
- Fold through the sour cream (or creme fraiche) and then pour into the tin – bake in the oven for 15 minutes at the temperature stated above and then reduce the oven temperature to 110°C/90°C fan/210°F/gas mark -1.5 and bake for a further 30-35 minutes.
- Turn the oven off and leave the cheesecake to cool (while still in the oven) with the door slightly ajar for 2 hours.
- Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight.
- Once chilled overnight, use a knife to run around the edges of the tin and carefully remove it from the tin.
- To decorate: I just mixed some lemon curd with Limoncello and poured it over the top. I just loved the way Limoncello took the lemon curd to another level. Enjoy!
- Prep Time: 15 minutes
- Chilling Time: 6 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian