Limoncello Cheesecake

I love cheesecake in all its forms. They are all delicious but I have to say that this is just one of my many favorites. The limoncello adds a light lemon flavor and it is slightly sweet. I add some lemon zest to the batter to amp up that lemon flavor but it is optional in this recipe.

This limoncello cheesecake makes for the perfect summertime dessert. It keeps well in the fridge for up to 1 week and up to 3 months in the freezer. This cheesecake recipe can be a base recipe for any of your cheesecake recipes. You can sub out the limoncello for any flavoring you prefer. I will give you a few examples in the bottom portion of this recipe.

INGREDIENTS:

8 oz. (1 cup) Graham cracker crumbs
1 Tbsp. Sugar
Zest of 1 Lemon
6 Tbsp. (3/4 stick) Butter – melted and cooled
4 (8 oz pkg) Cream cheese – room temp
1 1/3 C. Sugar
1/2 C. Limoncello liqueur
2 1/2 Tsp. Vanilla extract
4 Eggs – room temp

DIRECTIONS:

1. Preheat the oven to 350*
2. Butter a springform pan liberally. Set aside.
3. In a bowl combine the graham cracker crumbs, 1 tbsp sugar, And butter. Mix until combined and press into the bottom and slightly up the sides of the springform pan. Bake for 12-15 minutes or until the crust is lightly golden. Remove and cool completely before moving to the next step.
4. You can do this next step in a stand mixer, food processor, or a large bowl with a handheld mixer.
5. Combine the cream cheese and the sugar and blend until smooth and creamy. Do not miss this step as this step makes your cheesecakes velvety smooth and creamy. This should take about 2 or so. Be careful not to overmix as it will become stringy.
6. Once the mixture is nice and smooth, add the limoncello and vanilla. Start to blend and once it is combined slowly beat in the eggs one at a time making sure to fully incorporate the egg before adding the next one.
7. Once fully incorporated and smooth pour the batter into your prepared springform pan. Level off and bake for 50 to 60 minutes or (up to 1 hour and 15 minutes). The center should be slightly jiggly while the outer portion of the cheesecake should be firm. Testing this with a toothpick is a no-go because it will come out with batter on it.
8. Remove the cheesecake from the oven and place it on a wire rack to cool completely.
9. Once it is cooled to room temp, cover it with plastic wrap and chill in the fridge for 2-4 hours or overnight. Once it is chilled you can cut and serve as desired.
   

• You can use two premade graham cracker pie shells instead of a springform pan. I do this when I want to freeze half of it. Wrap it in a few layers of plastic wrap and then one or two layers of aluminum foil and freeze. It will last one 1week in the fridge and up to 3 to 4 months in the freezer.
• You can add the juice of 1 lemon if you want a more lemon flavor in the cheesecake.
• You can also make this into cheesecake bars. Just make this in a 9×13-inch square pan and follow the same directions.
• You can swap out the limoncello for lemon juice. Just add 1/3 cup of lemon juice to the mix.
• Add 1/4 to 1/3 cup cocoa powder or 1 cup melted chocolate to the batter for a chocolate cheesecake.
• For a fruit flavor, you can either make your own fruit compote or buy a seedless jam and warm it up until it is loose and add about 1/2 cup to the mix.
• You can also half the mixture into two separate bowls and make two different batters. At that point, you can bake them separately in their own pie shell or Combine the two flavors and swirl them together in the pan and make one cheesecake. Whatever your heart desires and the sky is the limit.
• You can top this however you like. I typically top ours with fresh fruit or whipped cream. Sometimes I add a sprinkling of powdered sugar on top. So good.