Silky Limoncello Cheesecake with Biscoff Crust, a marvelous spring and summer treat to serve with fresh berries!
There are certainly some recipes I’m more excited to share with you than others. Probably because there are some recipes I’m more excited to eat than others… Like a homemade cheesecake recipe kissed with delicate boozy limoncello.
If you’re not? Maybe it will change your mind!
Cheesecake is guilty pleasure I revel in, but am very selective about eating.
If a cheesecake looks dry, grainy, or as if the crust will be a let-down, I will sneer at the pathetic attempt at perfection, and willingly pass it up.
However, if a cheesecake looks silky, moist, and smells of tangy richness, I could quickly eat the entire thing before blinking out of my cheesecake-induced fit of fury.
Cheesecakes make a fabulous dessert anytime of year, easily morphing with each season based on add-in ingredients and toppings.
I am particularly fond of this Limoncello Cheesecake with Biscoff Crust because it offers a mild lemon liqueur flavor that is perfect for serving with fresh seasonal berries or berry sauces.
Using part limoncello and part fresh squeezed lemon juice (instead of lemon juice alone) offers just the right citrus note without overpowering the natural tang of the cheesecake.
And the texture? Heavenly forkfuls of dense creamy fluff accompanied by a crumbled crust made of sweet Biscoff cookies.
Our Limoncello Cheesecake with Biscoff Crust also offers an endearing layer of sour cream baked over the top blended 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 happens to crack on top, which sometimes they do, it covers all flaws for a perfect homemade cheesecake.
You can make Limoncello Cheesecake with Biscoff Crust up to a week before serving. Then toss with fresh seasonal berries and dive into the silk folds of limoncello bliss!
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