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limoncello cheesecake

No-Bake Limoncello Cheesecake with Digestive Biscuits Crust

Caroline Sciberras
This delectable limoncello cheesecake serves as a delightful dessert for any time of the year, yet it truly shines as a summer sensation.
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Prep Time 40 minutes
Cook Time 5 minutes
For chilling 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 502.24 kcal

Ingredients
  

  • 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 tbsp cornstarch
  • 1/4 cup water
  • 80 g sugar
  • ¼ tsp turmeric powder

For garnish

  • 1 lemon
  • Mint to taste

Instructions
 

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.

Notes

Recipe Notes:

  1. Cooking Tips: Chill the base for 30 minutes. After assembling, chill the cheesecake for 4 hours to set the cream. Avoid shortcuts for the best results.
  2. Serving: Pair Limoncello Cheesecake with refreshing drinks like cocktails or coffee.
  3. Storing: Refrigerate cheesecake covered for up to 3 days; freeze without glaze and garnishes, thaw in refrigerator overnight. Prep a day ahead for best results.
  4. Biscuit: Digestive biscuits, graham crackers, or Biscoff for the base.
  5. Butter: Essential for the base; can be substituted with vegetable oil.
  6. Cream and Cheese: Cow's milk ricotta, spreadable cheese (cream cheese), and fresh cream for the filling.
  7. Gelatine: Use gelatine or vegetarian options like xanthan gum or cornstarch.
  8. Lemon: Fresh lemon juice for the filling and glaze; zest of 2 lemons for the filling.
  9. Sugar: Icing sugar for the filling; normal sugar for the glaze.
  10. Limoncello: Needed for the glaze.
  11. Turmeric: Adds vibrant yellow color to the glaze.
  12. Garnish: Creative options include berries, passionfruit, lemons, and mint.
Keyword Cheesecake, Digestive biscuit crumb crust, lemon, limoncello