Limoncello Cheesecake Recipe

Yield: Serves 12-15

Limoncello Cheesecake Recipe

Ingredients

    Crust:
  • 1 1/2 C. (150 g) cookie crumbs (graham crackers, Butterkeks, Petit Beurre)
  • 1 T. lemon zest
  • 1/4 C. (65 g) sugar
  • 1/3 C. (75 g) butter, melted
  • Filling:
  • 3 (8 oz./200 g.) pkgs. cream cheese
  • 1 C. (250 g) sugar
  • 3 eggs
  • 1/4 tsp. salt
  • 1/4 C. (65 ml) Limoncello
  • 2 C. (500 ml) Greek yogurt (or sour cream or ricotta)

Instructions

    Crust:
  1. Combine all ingredients and press onto the bottom and up the sides of a 9 or 10-inch (23-26 cm.) springform pan.
  2. You can bake it at 375° F (190° C) for 8-10 minutes. I've found the crust never stays "crunchy" as the moisture from the cream cheese filling softens it. Baking can, however, firm up and solidify your crust making it easier to pour in the filling.
  3. Filling:
  4. Cream together cream cheese lemon zest and sugar until smooth.
  5. Add eggs, one at a time, beating after each addition.
  6. Add Limoncello and salt.
  7. Blend in the Greek yogurt until the mixture is smooth. Pour into crust-lined pan.
  8. Putting the cheesecake into a hot water bath will help to keep the temperature around the cheesecake constant so that it is less likely to crack. However, if your oven is fairly stable, this isn't necessary. I've done it both ways with success.
  9. Bake at 350° F (180° C) for 1 hour. Turn oven off and leave the door closed for one more hour.
http://ciaofromdebbie.com/recipes/dessert/limoncello-cheesecake-recipe/

*Note: I often make my own “Greek yogurt”. Click here to read how.

Cheesecake Variations

Amaretto Cheesecake: For the crust, replace the cookie crumbs with Amaretto cookie crumbs and omit the lemon zest.

In the filling, use Amaretto instead of Limoncello and omit the added lemon zest.

Bailey’s Cheesecake with Chocolate: For the crust, use chocolate cookie crumbs or add 2 T. unsweetened cocoa powder to the plain cookie crumbs. Omit the lemon zest.

In the filling use Bailey’s Irish Cream instead of the Limoncello and omit the lemon zest.

For this option I often frost the top of the cooled cheesecake with a combination of 1 package of cream cheese (8 oz./200 g) with 4 oz./100 g melted white chocolate. I melt the chocolate slowly, over low heat, and then stir in the cream cheese until smooth.

Pure Vanilla: For the crust, omit the lemon zest. In the filling, omit the lemon zest and in place of the Limoncello, use heavy cream and 2 tsp. of good quality vanilla.


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