Limoncello Cheesecake with Biscoff Crust

Silky Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.comSilky Limoncello Cheesecake with Biscoff Crust, a marvelous treat to serve with fresh berries!

Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com
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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.

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

Heavenly Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com

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.

Make Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com

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.

Making Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com

Cheesecakes make a fabulous dessert anytime of year, easily morphing with each season based on add-in ingredients and toppings.

How to Make Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com

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.

Silky Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com

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.

Perfect Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com

And the texture?

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

Best Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com

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.

The Best Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com

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!

Dazzling Limoncello Cheesecake with Biscoff Crust | ASpicyPerspective.com

Lemon Lovers Unite! Find More Citrus Recipes Here

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Limoncello Cheesecake with Biscoff Crust

Yield: 12-16 servings

Prep Time:20 minutes

Cook Time:65 minutes

5
5 / 5 (3 Reviews)
Did you make this recipe?   Leave a review »

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.

Ingredients:

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

Directions:

  1. 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.)
  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 for 10 minutes.
  3. 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.
  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 for 10-12 minutes.
  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 spring form pan and slide the cheesecake onto a cake plate. Slice and serve cold.

Nutrition Information

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
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31 comments on “Limoncello Cheesecake with Biscoff Crust

  1. Julie @ Running in a Skirtposted May 16, 2016 at 8:04 am Reply

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

  2. Jenny Flakeposted May 16, 2016 at 8:54 am Reply

    Wow, what a stunner!!

  3. Julie @ Table for Twoposted May 16, 2016 at 11:04 am Reply

    Gorgeous!!

  4. Heather Christoposted May 16, 2016 at 1:35 pm Reply

    FAAAANCY! such  beautiful dessert!

  5. Gaby Dalkinposted May 16, 2016 at 1:36 pm Reply

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

  6. Julia @ HappyFoodsposted May 16, 2016 at 2:09 pm Reply

    Love it! 

  7. Mariaposted May 16, 2016 at 2:19 pm Reply

    Biscoff and lemon…I’m in!

  8. Rachel @ Rachel Cooksposted May 17, 2016 at 7:02 am Reply

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

  9. Marlinposted May 17, 2016 at 10:41 am Reply

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

  10. Lauren @ Climbing Grier Mountainposted May 18, 2016 at 9:39 am Reply

    This looks amazing and perfect for summer picnics!

  11. Heidi @foodiecrushposted May 18, 2016 at 8:57 pm Reply

    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. 

  12. [email protected]posted May 19, 2016 at 11:08 am Reply

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

  13. Cathy Pollak ~ Noble Pigposted May 21, 2016 at 12:54 am Reply

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

  14. Deborahposted May 21, 2016 at 1:09 pm Reply

    This is simply gorgeous!!

  15. Lori @ RecipeGirlposted May 22, 2016 at 12:43 pm Reply

    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!!

  16. Serene @ House of Yummposted May 22, 2016 at 9:50 pm Reply

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

  17. [email protected]posted May 22, 2016 at 11:40 pm Reply

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

  18. Jessica - The Novice Chefposted May 23, 2016 at 3:41 pm Reply

    So gorgeous! I could eat it all by  myself! 

    Rating: 5
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  20. Rachelposted June 9, 2016 at 12:37 pm Reply

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

    • Sommerposted June 10, 2016 at 11:21 am Reply

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

      • Emilyposted June 26, 2016 at 4:42 pm

        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. 

      • Sommerposted July 10, 2016 at 5:54 pm

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

  21. LaTinaposted June 20, 2016 at 11:06 am Reply

    Does this cheesecake freeze well?

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  23. Elizabethposted July 11, 2016 at 5:15 pm Reply

    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. 

    • Elizabethposted July 14, 2016 at 8:14 pm Reply

      It was delicious!  Many asked for the recipe!

      Rating: 5
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  25. Elizaabethposted May 9, 2017 at 3:19 pm Reply

    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.

    Rating: 5
  26. Ayse Yükselposted February 23, 2018 at 12:17 am Reply

    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 

    • Sommerposted February 26, 2018 at 8:31 pm Reply

      Hi Ayse,

      If you want the top layer to set, you do need to keep baking it. Otherwise, it will not cut neatly when sliced.