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Limoncello Cheesecake

Prep Time: 40 mins Chill Time: 4 hours Cook Time: 6 mins Total: 4 hrs 46 mins Yields: 10

This delectable limoncello cheesecake serves as a delightful dessert for any time of the year, yet it truly shines as a summer sensation. Why, you might ask? While it might be heartier than an Affogato al Caffe after a lavish lunch, it’s simultaneously lighter than the iconic New York cheesecake. The lemoncello cheesecake perfectly suits gently sunny April afternoons or the sweltering days of summer, boasting a crunchy biscuit base and a velvety cream cheese infused with lemon essence. Adding a touch of “glam,” the vibrant yellow top layer, enhanced with a pinch of turmeric, steals the spotlight – all eyes on the cheesecake! And with a balanced sweetness, this dessert is sure to captivate even the most discerning taste buds

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limoncello cheesecake

Limoncello Cheesecake

Caroline Sciberras
Prep Time 40 minutes
Cook Time 6 minutes
Course Dessert
Cuisine Italian
Servings 10
Calories 502.24 kcal


  • 200 g Digestive biscuits
  • 100 g Butter

For the filling

  • 500 g cow's milk ricotta
  • 250 g spreadable cheese
  • 100 g lemon juice
  • 150 g icing sugar
  • Zest of 2 lemons
  • 100 g fresh cream liquid
  • 10 g sheet gelatine

For the glaze

  • 1/2 cup limoncello or 1/4 cup lemon juice + 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 80 g sugar
  • ¼ tsp turmeric powder

For garnish

  • 1 lemon
  • Mint to taste


For the cheesecake base

  • Line a 20 cm springform pan with parchment paper at the bottom.
  • Pour the biscuits into a blender and blend until they transform into crumbs.
  • Transfer these crumbs into a bowl and add the melted butter
  • Mix everything with a spoon until a consistent mixture forms.
  • Take the biscuit mixture and gently press on the pan to create the cheesecake base.
  • Chill the base for 30 minutes until it solidifies.

For the cream cheese filling

  • Soak the gelatin in cold water for approximately 10 minutes.
  • Squeeze the lemons and strain the juice.
  • Whisk the ricotta and cream cheese together in a bowl.
  • Add the grated lemon zest, continue blending, and introduce the icing sugar and lemon juice, maintaining the mixing process.
  • Heat the cream in a saucepan, turning off the heat just before boiling.
  • Squeeze the gelatin and, with the heat off, incorporate it into the hot cream.
  • Stir briskly until everything is dissolved.
  • Allow the mixture to cool before gradually pouring it into the cheese blend, continuously stirring for thorough integration.
  • Pour this cheesecake filling mix onto the cheesecake base, using a spatula to level the surface.
  • Place the pan in the refrigerator for a minimum of 2 hours to set.

For the glaze

  • Combine water and sugar in a saucepan, along with strained limoncello and cornstarch.
  • Stir with a whisk and bring the mixture to a boil.
  • Turn off the heat once it reaches a boil and add turmeric to dissolve.
  • Let the glaze cool, and then pour it over the cheesecake, returning it to the refrigerator for an additional 2 hours to firm up.

For decoration

  • For decoration, thinly slice the lemon.
  • Remove the cake from the pan and adorn it with lemon slices and mint leaves.

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