Cheesecake Al Limoncello

READY IN: 1hr 30mins
Recipe by mary winecoff

I had a almost full bottle of Limoncello in my refrigerator and I wanted to use some of it up. I love cheesecake so while searching the web I found this one on recipegoldmine.com. Very good! Lemoncello is an italian lemon liqueur.

Top Review by claudiansatx

Scrumptious! I made this for a birthday dessert and it didn't disappoint. Lovely texture and creaminess. I followed the cheesecake part of the recipe because I didn't have wafers in stock. I used a traditional graham cracker crust recipe plus some toasted ground almonds. I also didn't have the 2 c. of sour cream needed for the topping in this recipe so I used a limoncello sauce from another recipe (babygirl65) and I really liked it. But next time I'll have the sour cream, I bet it makes it even more luscious. So basically don't let a few missing ingredients keep you from trying a truly wonderful dessert. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Crust: Crumb the cookies, mix with the graham cracker crumbs and melt butter and press the mixture in the bottom and about an inch up the sides of a 9 1/2-inch springform pan.
  2. Batter: Beat together the cream cheese and sugar until smooth and fluffy.
  3. Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients.
  4. Pour into the pan and bake at 350F for about an hour or until the center of the surface is somewhat solid.
  5. Remove from the oven and let rest 10 minutes.
  6. Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top.
  7. Bake another 10 minutes; remove and let cool to room temperature.
  8. Refrigerate at least 12 hours before serving.

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