Limoncello Cheesecake Recipe
served with Caravella Lemoncello liqueur
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Ingredients
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Crust
Filling
Topping (optional)
Method
Prepare the crust
Mix the crust ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crust into the pan
Press the mixture into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes until set. Remove from oven and let cool.
Prepare the filling
Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add the sugars and sour cream
Gradually add the granulated sugar and sour cream, mixing until well combined.
Incorporate the lemon and Limoncello
Add the lemon juice, lemon zest, Caravella Limoncello, and vanilla extract. Mix until smooth.
Add the eggs
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
Bake the cheesecake
Pour filling into crust
Pour the filling into the cooled crust, smoothing the top with a spatula.
Bake the cheesecake
Bake at 325°F (160°C) for 50-60 minutes, until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Chill the cheesecake
Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Serve
Prepare for serving
Before serving, top with fresh whipped cream and lemon slices if desired. Serve with a shot of Caravella Limoncello on the side.