Lemon Cheesecake Recipe (Limoncello Cake!)

Lemon cheesecake recipe (limoncello cake!) – Fabulous silky cheesecake recipe with an alcoholic lemon the essence and crispy crust of sweet and savory biscoffs.

Homemade cheesecake

There are certainly some recipes that I am happier to share with you than others. Probably because there are some recipes that I want to eat more than others… Like a homemade cheesecake recipe with a delicate, well-drizzled limoncello.

If you are a cheesecake, lemon, limoncello and / or Biscoff cookie lover, Limoncello Cheesecake with Biscoff Crust might make you feel as dizzy as I do.

If you’re not, it might change your mind!

The Perfect Cheesecake

Cheesecake is a guilty pleasure that I revel in, but I am very selective when it comes to eating.

If a cheesecake looks dry, grainy, or the crust is going to be disappointing, I’ll scoff at the pathetic attempt at perfection and gladly let it go.

However, if a cheesecake looks silky, chewy, and smells of tart richness, I might quickly eat the whole thing before blinking my cheesecake-induced fury.

Limoncello cake

I especially like this Lemon Cheesecake with Biscoff Crust as it offers a sweet lemon liqueur flavor that is perfect for serving with fresh seasonal berries or berry sauces.

Using one part limoncello and one part freshly squeezed lemon juice (instead of lemon juice alone) delivers just the right citrus note, without overpowering the natural flavor of the limoncello cake.

As for the texture? Heavenly spoonfuls of dense creamy down accompanied by a crumbled crust made with sweet Biscoff cookies.

If you love graham cracker crust, you’re going to go crazy over the crispy and sweet biscoff crust.

Layer of sour cream

Our Limoncello cheesecake also offers an endearing layer of baked sour cream on top mixed with a touch of limoncello.

This layer does several things… It increases the intensity of the limoncello flavor. It creates textural contrast and visual appeal. And best of all, if your cheesecake top cracks in the oven, which it sometimes does, it covers all the flaws for a perfect homemade cheesecake.

Lemon cheesecake recipe ingredients

For the dough:

Biscuits Biscuits – The main ingredient in the crust. These cookies are magic!
Sugar – The sugar makes the crust a little sweeter and crunchier.
Salt – To compensate for the sweetness, add just a pinch of salt, but not too much.
Melted butter – Butter is what will hold the crust together.

For the cheesecake

Cream cheese – It can’t be a cheesecake without cream cheese!
Eggs – A traditional cheesecake additive that helps thicken.
Sugar – To provide a tangy-sweet flavor.
Lemon zest – For that strong citrus aroma.
Lemon juice – A little acid to compensate for the sweetness of the sugar and Limoncello.
Limoncello liqueur – This is where it drinks, folks.
Vanilla extract – A little vanilla flavor to add depth.
Salt – Salt to bring out and balance the flavors.

For the sour cream filling:

Fresh cream – To create a creamy and tangy flavor.
Sugar – I know, more sugar.
Limoncello liqueur – Flavor the sour cream with a little liqueur.

How to make a lemon cheesecake

Preheat oven. Place an oven rack in the middle of the oven and one at the bottom. Place a large rimmed baking sheet on the lower rack to catch any leaks. Line the bottom of a 9-1 / 2-inch springform pan with parchment paper. Then tighten the ring firmly around the bottom. (Trim the edges of the paper if desired.)
For the dough: Place Biscoff cookies, sugar and salt in a food processor. Pulse until cookies are finely ground. Then add the melted butter and mix again. Pour the crust mixture into the prepared pan. Squeeze the crumbs with your hands on the bottom of the pan, and about 2/3 on the sides of the pan. To cook.
For the Limoncello cheesecake filling: Meanwhile, place the cream cheese in the bowl of an electric mixer. Beat on high power to soften and fluff the cream cheese. One at a time, add the eggs, without adding another egg until the previous egg is completely mixed. Scrape the bowl with a spatula. Then add the rest of the ingredients and beat until completely smooth. Pour the filling into the crust and put in the oven.
For the sour cream filling: In a medium bowl, combine sour cream, sugar and limoncello until smooth. Once the cheesecake is baked and is mostly placed in the middle, spread the sour cream filling on top of the cheesecake and return to the oven to bake.
Cool the cheesecake on the counter for 1 hour. Then place in the refrigerator to cool and let stand for at least 3 hours. Later, remove the ring from the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.

You can bake a Limoncello cake with a biscoff crust up to a week before serving. Then garnish it with fresh seasonal berries and immerse yourself in the silk folds of limoncello happiness! Enjoy!

See the recipe card below for how to make Lemon cheesecake recipe (limoncello cake!)

Frequently Asked Questions

How long does this recipe last in the refrigerator?

This cheesecake can last up to 5 days if you store it in an airtight container in the refrigerator. If you just wrap the top with foil or plastic wrap, this cheesecake can last up to 3 days in the fridge.

Can I freeze this recipe?

If you pack them VERY well, you can freeze them for up to 6 months. Wrap tightly in plastic first, then wrap again in foil to reduce the risk of freezer burn.

Would a 9 inch springform pan change the baking time?

Yes, just a little. You should add 3-5 minutes to the cooking time.

Is it possible to replace the 1/4 cup of limoncello with an equal part lemon juice?

No, I wouldn’t use pure lemon juice. It would be better to make a simple lemon syrup to use in place of Limoncello, as lemons are quite sour, and Limoncello is sweet.

Can I just leave the sour cream part uncooked?

If you want the top layer to harden, you need to continue cooking it. Otherwise, it will not be cut cleanly when sliced.

How long do I have to wait for the base to set before pouring over the layer of sour cream?

After the cheesecake is cooked for 45 minutes, go ahead and pour the layer of sour cream on top.

Lemon lovers, unite! Find more citrus recipes here: