Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Limoncello Cheesecake
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Raspberry Coulis
Method
Crust
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
Cheesecake Filling
Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, sour cream, limoncello, lemon juice, eggs, and vanilla extract. Mix until fully combined and smooth. Pour the filling over the prepared crust.
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
Chill
Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Raspberry Coulis
Prepare the raspberry coulis
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain through a fine-mesh sieve to remove seeds, if desired. Let it cool.
Serve
Serve the cheesecake
Remove the cheesecake from the springform pan and slice into pieces. Drizzle the raspberry coulis over each slice before serving.