Lemon Cheesecake Recipe (Limoncello Cake!)

Lemon Cheesecake Recipe (Limoncello Cake!) – A fabulous silky cheesecake recipe with a boozy lemon essence and crisp salty-sweet biscoff cookie crust.

Homemade Cheesecake

There are certainly some recipes I’m more excited to share with you than others. Probably because there are certain 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!

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.

Limoncello Cake

I am particularly fond of this Lemon 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 limoncello cake.

• 

• 

Biscoff Cookie Crust

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

If you love graham cracker crust you are going to go nuts over the sweet crunchy Biscoff Crust.

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.

• 

• 

Lemon Cheesecake Recipe Ingredients

For The Crust:

• Biscoff Cookies – The main ingredient to the crust. These cookies are magical!
• Sugar – Sugar makes the crust a little sweeter and crisp.
• Salt – To offset the sweetness add just a pinch of salt, but not too much.
• Melted Butter – The butter is what will hold the crust together.

For The Cheesecake

• Cream Cheese – It can’t be cheesecake without cream cheese!
• Eggs – A traditional cheesecake additive that helps with thickening.
• Sugar – To offer a tangy-sweet flavor.
• Lemon Zest – For that strong citrus flavoring.
• Lemon Juice – Some sour to offset the sweet from the sugar and Limoncello.
• Limoncello Liqueur – This is where it gets boozy, friends.
• Vanilla Extract – Some vanilla flavoring to add depth.
• Salt – Salt to bring out and balance flavors.

For The Sour Cream Topper:

• Sour cream – To create creamy tangy flavor.
• Sugar – I know, more sugar.
• Limoncello Liqueur – To flavor the sour cream with a little bit of liqueur.

How to Make Lemon 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.

You can make Limoncello Cake 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 Below For How To Make Lemon Cheesecake Recipe (Limoncello Cake!)

Frequently Asked Questions 

How Long Does This Recipe Last In The Fridge?

This cheesecake can last up to 5 days if you store it in an airtight container in the fridge. If you are just wrapping the top up with foil or plastic wrap, then this cheesecake can last up to 3 days in the fridge. 

Can I Freeze This Recipe?

If you wrap them VERY well, you can freeze them for up to 6 months. Wrap tightly in plastic first, then wrap again in foil to reduce the chance of freezerburn.

Would a 9” Springform Pan Change The Cooking Time?

Yes, just a little. You my need to add 3-5 minutes to the cooking time.

Is It Possible To Substitute The 1/4 Cup Limoncello With An Equal Part Lemon Juice?

No, I wouldn’t use straight lemon juice. It would be better to make a lemon simple syrup to use in place of the Limoncello, because lemons as pretty acidic, and Limoncello is sweet.

Can I Just Leave The Sour Cream Part Unbaked?

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

How Long Do I Have To Wait For The Base To Set Up Before I Pour On The Sour Cream Layer?

Once the cheesecake has baked for 45 minutes, go ahead and pour the sour cream layer over the top. 

Lemon Lovers Unite! Find More Citrus Recipes Here:

• The Best Lemon Bars Recipe Ever
• Lemon Pepper Italian Ice Recipe
• Strawberry Lemon Layer Cake Recipe
• Lemon Drip Thumbprint Cookies Recipe
• Perky Meyer Lemon Tart Recipe 
• Great Lemon Cookie Recipe 
• Lemon Crinkle Cookies Recipe 
• Best Lemon Buttermilk Cake Recipe 
• Perfect Homemade Lemon Curd Recipe 
• Homemade Pineapple Orange Creamsicle Recipe
• Lemon Scones with Lemon Glaze by Baker Bettie

Share This Recipe With Friends!