This boozy lemon cheesecake is creamy, citrusy and fresh with a hint of limoncello. After a filling dinner, a lemon dessert is the best as lemon cleanses the palette. If you are feeling extra lemony you can serve it with a limoncello shot, you will be happy that you made it and will remember the flavour. The Italian limoncello cheesecake is my favourite cheesecake of all.
Ingredients
For the biscuit base
- Digestive biscuits (150 grams)
- Butter (50 grams)
For the cheesecake mix
- Full fat cream cheese (300 grams)
- Icing sugar (50 grams)
- Double cream (150 ml)
- Limoncello (40ml)
Method
Start by making your biscuit base. Crush your digestive biscuits into a thin light crumb. Heat the butter on a low flame in a small saucepan until melted, turn off the heat. Add in the biscuit crumb to the butter. Pour over a few drops of limoncello to flavour the biscuit.
Get yourself a cake pan with removable base and put the biscuit and butter mix into the cake tin and flatten down until nice and even.
For the cheesecake filling, in a medium bowl add in the cream cheese and icing sugar and whisk into a smooth texture, add in the double cream and whisk until thick then add in the limoncello and lemon zest of one lemon. Whisk until combined and thick, once thick enough stop whisking and pour over the biscuit base and place in the fridge overnight.
Limoncello Cheesecake FAQ
Can you freeze limoncello cheesecake?
Limoncello cheesecake freezes better than regular cheesecake due to the alcohol content. To freeze it you should plastic wrap it and then put it in foil to prevent it from getting freeze burn.
How is limoncello different to normal cheesecake?
The main ingredients and method are pretty much the same but the taste is different, if you removed the limoncello from the cheesecake mix it would be a plain cheesecake. If you already have a cheesecake recipe that you love you could add 40ml of limoncello to your current recipe and omit some of the sugar for a citrusy twist.
Can you make limoncello cheesecake without alcohol?
Technically you could cook off the limoncello to remove the alcohol content, to do this, you would need to bring the limoncello to a boil in a saucepan but as limoncello contains alcohol, you would have to be extremely careful because it is flammable. A safer way would be to use something else instead of the limoncello such as lemon curd or lemon juice. That way you will still get the lemon flavours without the alcohol.
Up next: How to Make Italian Limoncello.
