Cheesecake Al Limoncello

"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 Very good! Lemoncello is an italian lemon liqueur."
photo by NoraMarie photo by NoraMarie
photo by NoraMarie
Ready In:
1hr 30mins




  • 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.
  • Batter: Beat together the cream cheese and sugar until smooth and fluffy.
  • Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients.
  • Pour into the pan and bake at 350F for about an hour or until the center of the surface is somewhat solid.
  • Remove from the oven and let rest 10 minutes.
  • Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top.
  • Bake another 10 minutes; remove and let cool to room temperature.
  • Refrigerate at least 12 hours before serving.

Questions & Replies

default avatar
  1. cxlange
    Can this Limoncello recipe be used as is for mini cheesecake bites? (in a mini cupcake pan) I have to bake for an Italian themed holiday party at work and they expect 50-60 guests...Thanks for your help!


  1. jereichel
    This is one of my (and my co-workers) favorites! I only use vanilla wafers for the crust instead of mixing it with graham crackers. I add a splash or two more of limoncello in the cheesecake. After it’s chilled completely, I serve it topped with a fresh raspberry coulis made with Framboise. It’s usually wiped out in less than 30 minutes!
  2. 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!
  3. Mama Cee Jay
    Great recipe! Here is what I did for a busy summer weekend: I bought two ready made graham cracker crusts and divided the filling and topping (and still had enough for 12 mini muffin sized cheesecakes.) I took the cheesecakes to two different functions and had the minis to keep at home. I will definitely make this again, maybe as full size as indicated for a holiday gathering. Thanks for sharing!
  4. Vseward Chef-V
    I love Cheesecake, and this one is beyond FABULOUS!!!! A real crowd pleaser. Very rich, very moist....simply to die for!!! Thank you so much for sharing this *Keeper* recipe. I will definitely make again and again. Made with Recipe#194126. (Made for Bevy Tag 08)
  5. NoraMarie
    This is rich and delicious


I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies. <a href="¤t=rsc002.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a> <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><a href="¤t=006.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a><a href="¤t=hilfiger001.jpg" target="_blank"><img src="" border="0" alt="Photobucket">
View Full Profile

Find More Recipes