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
- 1
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.
- 2
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
- 3
Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- 4
Add the sugars and sour cream
Gradually add the granulated sugar and sour cream, mixing until well combined.
- 5
Incorporate the lemon and Limoncello
Add the lemon juice, lemon zest, Caravella Limoncello, and vanilla extract. Mix until smooth.
- 6
Add the eggs
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
Bake the cheesecake
- 7
Pour filling into crust
Pour the filling into the cooled crust, smoothing the top with a spatula.
- 8
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.
- 9
Chill the cheesecake
Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Serve
- 10
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.