Silky Limoncello Cheesecake with Biscoff Crust, a marvelous 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 are 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 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.
Cheesecakes make a fabulous dessert anytime of year, easily morphing with each season based on add-in ingredients and toppings.
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 tops happens to crack in the oven, 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 top it with fresh seasonal berries and dive into the silk folds of limoncello bliss!
Lemon Lovers Unite! Find More Citrus Recipes Here
Limoncello Cheesecake with Biscoff Crust
Yield: 12-16 servings
Prep Time:20 minutes
Cook Time:65 minutes
Limoncello Cheesecake with Biscoff Crust – A fabulous silky cheesecake recipe with a boozy lemon essence and crisp salty-sweet biscoff cookie crust on the bottom.
For the Biscoff Crust:
- 8.8 ounce package Biscoff cookies
- 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 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
- 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 spring form pan and slide the cheesecake onto a cake plate. Slice and serve cold.
Yield: 12-16 servings, Serving Size: 1/16th recipe
- Amount Per Serving:
- Calories: 460 Calories
- Total Fat: 30.8g
- Saturated Fat: 18.6g
- Cholesterol: 121mg
- Sodium: 406mg
- Carbohydrates: 36.8g
- Fiber: 0.3g
- Sugar: 28.9g
- Protein: 6.8g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!