Why We Love Limoncello Cheesecake
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 recipe is for you! 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 freshly squeezed lemon juice (instead of lemon juice alone) offers just the right citrus note without overpowering the natural tang of the limoncello cheesecake. 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. 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.
How to Make Limoncello Cheesecake
Step 1 – Prep the Oven Preheat the oven and arrange one rack in the center and another at the bottom. Place a large, rimmed baking sheet on the lower rack to catch any drips. Line the bottom of a 9 1/2-inch springform pan with parchment paper, then securely clamp the ring around the base. Step 2 – Make the Crust Combine the Biscoff cookies, sugar, and salt in a food processor. Pulse until the cookies are finely ground. Add the melted butter and pulse again until fully mixed. Transfer the crust mixture to the prepared pan, pressing it evenly over the bottom and about two-thirds up the sides. Bake as directed. Step 3 – Make the Filling In the meantime, place the cream cheese in the bowl of an electric mixer and beat on high until soft and fluffy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl with a spatula. Add the remaining ingredients and beat until the mixture is smooth. Pour the filling into the crust and bake as directed. Step 4- Make the Sour Cream Topping In a medium bowl, whisk together the sour cream, sugar, and limoncello until smooth. Once the cheesecake has baked and the center is mostly set, spread the sour cream mixture evenly over the top. Return the cheesecake to the oven to finish baking. Step 5 – Cool the Cheesecake Let the cheesecake cool on the counter for 1 hour, then refrigerate for at least 3 hours to chill and set. Once chilled, remove the ring from the springform pan and transfer the cheesecake to a cake plate. Slice and serve cold. 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!
Looking For More Lemon Recipes? Be Sure to Try:
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
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