Limoncello Cheesecake
A creamy dessert that combines traditional cheesecake flavors with the zesty brightness of limoncello, bringing a taste of Italy into your kitchen.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup limoncello liqueur
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For garnish (optional)
- Fresh berries For decoration
- Whipped cream For serving
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a large bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until the crumbs are well coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes and then let it cool while preparing the filling.
Filling Preparation
- In a separate mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, avoiding any lumps.
- Gradually add the cup of sugar, continuing to mix until well blended.
- Mix in the sour cream, limoncello, lemon zest, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition to keep the batter light and airy.
- Pour the cream cheese mixture on top of the graham cracker crust.
Baking
- Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door cracked open for an hour to cool slowly.
- Remove the cheesecake from the oven and let it cool completely to room temperature.
- Once cool, cover it with plastic wrap and refrigerate for at least four hours, or overnight, before serving.
Serving
- Carefully remove the cheesecake from the springform pan and slice with a sharp knife dipped in hot water.
- Garnish with fresh berries and whipped cream if desired.
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Notes
Make sure all ingredients are at room temperature for the best results. Don't overmix the batter once the eggs are added to avoid cracks.