Limoncello Cheesecake Recipe

Preheat the oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to pack it down evenly.

Bake for 10 minutes. Remove from oven and let cool while you prepare the filling.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition.

Mix in the sour cream, limoncello, lemon zest, vanilla extract, and flour until fully incorporated. Do not overmix.

Pour the batter over the cooled crust and smooth the top with a spatula.

Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.

Bake at 325°F (160°C) for 60–70 minutes or until the center is just set and a bit wobbly.

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.

Remove from oven and water bath, then refrigerate for at least 4 hours or overnight.

In a medium saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest.

Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 7–10 minutes.

Remove from heat and stir in butter and salt until smooth.

Strain the curd through a fine mesh sieve into a bowl to remove any solids.

Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill until ready to use.

Once the cheesecake is fully chilled, spread an even layer of lemon curd on top.

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.

Serve the chantilly cream on the side or pipe decoratively on top of the lemon curd-topped cheesecake just before serving.