A Spicy Perspective

Limoncello Cheesecake with Biscoff Crust

Limoncello Cheesecake with Biscoff Crust: A fabulous silky cheesecake recipe with a boozy lemon essence and crisp salty-sweet biscoff cookie crust.

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Homemade Cheesecake

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 are a cheesecake lover, a lemon lover, a limoncello lover, and/or a Biscoff cookie lover, today’s Limoncello Cheesecake with Biscoff Crust might make you feel just as giddy as I do.

If you are not, maybe it will change your mind!

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The Perfect Cheesecake

Cheesecake is a guilty pleasure I revel in but am very selective about eating.

If a cheesecake looks dry, grainy, or looks 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.

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Limoncello Cake

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.

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Biscoff Cookie Crust

And the texture?

Heavenly forkfuls of dense creamy fluff accompanied by a crumbled crust made of sweet Biscoff cookies.

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Sour Cream Layer

Our Limoncello Cheesecake 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 a textural contrast and visual appeal. And best of all, if your cheesecake top happens to crack in the oven, which sometimes they do, it covers all flaws for a perfect homemade cheesecake.

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Limoncello Cheesecake Ingredients

For the Crust:

  • Biscoff Cookies – The main ingredient to the crust. These cookies are magical.
  • Sugar – Sugar makes the crust a little sweeter.
  • Salt – To offset the sweet we have some salt, but not too much.
  • Melted Butter – The butter is what will hold the crust together!

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For the Cheesecake:

  • Cream Cheese – It can’t be cheesecake without cream cheese!
  • Eggs – A traditional cheesecake additive that helps with thickening.
  • Sugar – You can’t go wrong with more sugar, especially with all the lemon to come.
  • Lemon Zest – For that strong citrus flavoring.
  • Lemon Juice – Some sour to offset the sweet from the sugar and Limoncello.
  • Limoncello Liqeuer – This is where it gets boozy, friends.
  • Vanilla Extract – Some vanilla flavoring to add depth.
  • Salt – Salt to bring out and balance flavors.

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For the Sour Cream Topping:

  • Sour cream – To get that creamy, tanginess into the mix.
  • Sugar – I know, more sugar.
  • Limoncello Liqueur – To flavor the sour cream with a little bit of liqueur.

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How to Make Limoncello Cheesecake

  1. Preheat the oven. Place one oven rack in the middle of the oven, and one at the bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. (Trim the paper edges if desired.)
  2. For the Crust: Place the Biscoff cookies, sugar, and salt in a food processor. Pulse until the cookies are finely ground. Then add the melted butter and pulse again to combine. Pour the crust mixture into the prepared pan. Press the crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake.
  3. For the Limoncello Cheesecake Filling: Meanwhile, place the cream cheese in the bowl of an electric mixer. Beat on high to soften and fluff the cream cheese. One at a time add the eggs, not adding another egg until the previous egg is completely blended in. Scrape the bowl with a spatula. Then add the remaining ingredients and beat until completely smooth. Pour the filling into the crust and bake.
  4. For the Sour Cream Topping: In a medium bowl, mix the sour cream, sugar, and limoncello until smooth. Once the cheesecake has baked and is mostly set in the middle, spread the sour cream filling over the top of the cheesecake and place back in the oven to bake.
  5. Cool the cheesecake on the counter for 1 hour. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.

Limoncello Cheesecake with Biscoff Crust #ASpicyPerspective #Cheesecake #HomemadeCheesecake #Limoncello #LimoncelloCake #LimoncelloCheesecake #Biscoff #BiscoffCookie #CookieCrust #Dessert

You can make Limoncello Cheesecake with Biscoff Crust up to a week before serving. Then top it with fresh seasonal berries and dive into the silk folds of limoncello bliss! Enjoy!

See The Recipe Card & Video Below For How To Make Limoncello Cheesecake with Biscoff Crust. Enjoy!

Lemon Lovers Unite! Find More Citrus Recipes Here:

Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com
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Limoncello Cheesecake with Biscoff Crust

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Cool Time: 4 hours
Total Time: 1 hour 25 minutes
Limoncello Cheesecake with Biscoff Crust - A fabulous silky cheesecake recipe with a boozy lemon essence and crisp salty-sweet biscoff cookie crust.
Servings: 16 servings

Ingredients

For the Biscoff Crust:

  • 8.8 ounces Biscoff Cookies, 1 package
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted

For the Limoncello Cheesecake Filling:

  • 24 ounces cream cheese, softened
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 large lemon, zested and juiced (1/4 cup juice)
  • 1/4 cup limoncello liqueur
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Sour Cream Topping:

  • 16 ounces sour cream
  • 1/4 cup granulated sugar
  • 3 tablespoons limoncello liqueur

Instructions

  • Preheat the oven to 350 degrees F. Place one oven rack in the middle of the oven, and one at the bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. (Trim the paper edges if desired.)
  • For the Crust: Place the Biscoff cookies, sugar, and salt in a food processor. Pulse until the cookies are finely ground. Then add the melted butter and pulse again to combine. Pour the crust mixture into the prepared pan. Press the crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake for 10 minutes.
  • For the Limoncello Cheesecake Filling: Meanwhile, place the cream cheese in the bowl of an electric mixer. Beat on high for 2 minutes to soften and fluff the cream cheese. One at a time add the eggs, not adding another egg until the previous egg is completely blended in. Scrape the bowl with a spatula. Then add the remaining ingredients and beat until completely smooth. Pour the filling into the crust and bake for 45 minutes.
  • For the Sour Cream Topping: In a medium bowl, mix the sour cream, sugar, and limoncello until smooth. Once the cheesecake has baked and is mostly set in the middle, spread the sour cream filling over the top of the cheesecake and place back in the oven for 10-12 minutes.
  • Cool the cheesecake on the counter for 1 hour. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.

Video

Course: Dessert
Cuisine: American
Author: Sommer Collier

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45 comments on “Limoncello Cheesecake with Biscoff Crust”

  1. This is beyond irresistible !

  2. Absolutely divine – this is one good looking cheesecake! And I love limoncello, so I know I am going to love this :)

  3. I have some limoncello in the freezer that is just waiting for me to make use of it and I love cheesecake so I think I will give this a whirl. It looks and sounds so delicious.

  4. That lemon ginger combination is the best!

  5. Such a dreamy cheesecake filling!! And with a Biscoff crust???! A magnificent combination!

  6. Gosh, I was introduced to Biscoff cookies while on an airline flight years ago. At the time, I thought they were delicious, but was unable to find any in our local shops. I hadn’t thought about them again until I ran across your neat site. And … I was able to find the Biscoff cookies on line. Hooray! I made your Linoncello Cheese Cake using your recipe and my spring form pan. Oh, was it every deeee-licious!! Yum! And it made enough that we have left overs. THANK YOU FOR SHARING!! I’ll be back again to visit your site.

    Aloha ~~~ Nancy On Maui

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  9. Delicious! No cracks, but did make the sour cream topper.  Used half sugar, half stevia in the cheesecake itself. Everyone loved it!

  10. I’ve got my cheesecake in the oven right now. :)

  11. Fabulous recipe! Super creamy! Important to follow the directions in mixing in eggs and liquids to the cream cheese mixture. Gradual is best to get the best texture. 

  12. Hi Sommer, I was thinking of making mini cheesecakes with his recipe in muffin size cups. I plan on baking them about 20 minutes. Do you think I could pull them out after about 10 minutes and put the topping on–then bake for another 10 minutes to set the topping? Or do you think the topping would just sink in, because they might not be set enough…. maybe I should bake them for the complete 20 minutes then put the topping on and bake for another 10 minutes???? I would appreciate you’re opinion. I will be bringing them to an”Open House” at my stylists new salon. Thank you, Mary Beth

  13. Hi! I live in a place where it is very difficult to find Limoncello but I love your flavour combination! Is it possible to substitute the 1/4 cup Limoncello with an equal part lemon juice?

    • Hi Celine,

      No, I wouldn’t use straight lemon juice. I think you would be better offer making a lemon simple syrup to use, because Limoncello is pretty sweet. Hope this helps! :)

  14. The most amazing cheesecake i hv ever seen ✨✨✨ . Just one question; do we hv to continue baking 10-12 mina after adding the sour cream ? Cant we just leave the sour cream part unbaked? Thank you 

  15. This is my third time making this cheesecake because it is so good!  Walmart sells the cookies as does Amazon but they are cheaper at the former.  The first time I made it I did not let the cheesecake cook a bit before I put on the sour cream topping to put it back in the oven and all the topping fell to the middle.  It was good but not pretty.  So now I let it cool for about 20 minutes, put the sour cream on and pop it back in.

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  17. I just made this. It’s not as pretty as yours.  The sour cream topping all sank to the middle but it still looks yummy!  Not sure what I did wrong. 

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  19. Does this cheesecake freeze well?

  20. How long do I have to wait for it to set up before I pour on the sour cream layer?

    • Hi Rachel! Once the cheesecake has baked for 45 minutes, go ahead and pour the sour cream layer over the top. :)

      • Mine is almost finished baking for the 45. Do I really just take it straight out, pour on the sour cream mixture, and pop it back in for 10-12?? Please excuse my nervousness in perfection. The fact that i haven’t butchered this recipe up to this point is a miracle in itself. 

      • Hi Emily! Sorry for the late response. How did it turn out?

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  22. So gorgeous! I could eat it all by  myself! 

  23. I am a cheesecake, biscoff and especially limonchello lover, so this has my name all over it!

  24. What a gorgeous cheesecake!!  Love all of the flavors that you added to this!  Especially the limoncello.  Anything lemon is a winner for me! 

  25. I love cheesecake for dessert more than anything in the entire world… and I get so excited when I see a PERFECT looking cheesecake!  This one is perfect!  And I’m loving the flavors so much.  Nice!!

  26. This is simply gorgeous!!

  27. Anything Limoncello has always been a weakness of mine. This needs to be made in my kitchen.

  28. Love everything about this, Sommer. The perfect Italian dessert for a summer dinner party, too!

  29. OMG, that layer of sour cream gets me every time. There are three things I covet in baking: the perfect cinnamon roll, the perfect scone and the perfect cheesecake. I think you just knocked this one off of my search. 

  30. This looks amazing and perfect for summer picnics!

  31. Currently the images are more delicious than the chocolate itself :p 

  32. This might be the most gorgeous cheesecake I have ever seen. And I’m loving the flavors!

  33. Biscoff and lemon…I’m in!

  34. This really does look like the perfect cheesecake!! Lemon and berries together is always a win.

  35. FAAAANCY! such  beautiful dessert!

  36. Oh wow!! This is just genius.  Love how gorgeous and fluffy it looks.  You nailed it again!!!