How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

Can I make this cheesecake ahead?

Yes, it's actually better made the day before to allow the flavors to develop.

Can I substitute limoncello with another liqueur?

Yes, you can substitute with orange liqueur or leave it out for a non-alcoholic version.

How can I prevent cracks in my cheesecake?

Ensure ingredients are at room temperature and avoid over-baking. Cooling slowly in the oven helps too.

Is it possible to use a different type of cheese for the filling?

Mascarpone or ricotta can be used for a slightly different texture and flavor.

Italian Limoncello Cheesecake with Mascarpone Cream

Name: Italian Limoncello Cheesecake with Mascarpone Cream
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Dessert
Ingredients: 200g digestive biscuits; 100g unsalted butter; 600g cream cheese; 150g caster sugar; 3 large eggs; 125ml limoncello liqueur; Zest of 2 lemons; 1 tsp vanilla extract; 250g mascarpone cheese; 100ml heavy cream; 2 tbsp icing sugar; 1 tsp lemon juice; Lemon slices; Fresh mint leaves

A Zesty and Creamy Delight

This Italian-inspired cheesecake features a refreshing blend of limoncello and mascarpone cream, offering a tangy twist on a classic dessert.

5 h
8
Intermediate

Ingredients

For the Crust

200g digestive biscuits

crushed

100g unsalted butter

melted

For the Cheesecake Filling

600g cream cheese

room temperature

150g caster sugar

3 large eggs

125ml limoncello liqueur

Zest of 2 lemons

1 tsp vanilla extract

For the Mascarpone Cream

250g mascarpone cheese

100ml heavy cream

2 tbsp icing sugar

1 tsp lemon juice

For the Garnish

Lemon slices

Fresh mint leaves

Preparation

Preparing the Crust

Preheat Oven

Preheat the oven to 160°C (320°F).

Mix Ingredients

Mix the crushed digestive biscuits with melted butter until well combined.

Bake Crust

Press the mixture evenly into the base of a 9-inch springform pan and bake for 10 minutes. Let it cool.

Preparing the Cheesecake Filling

Beat Cheese and Sugar

In a large bowl, beat the cream cheese and caster sugar until smooth.

Add Eggs

Add eggs one at a time, beating well after each addition.

Do not overbeat the filling to avoid air bubbles.

Incorporate Flavors

Stir in the limoncello, lemon zest, and vanilla extract until combined.

Use room temperature ingredients to ensure a smooth mixture.

Cooking Process

Baking

Pour the cheesecake filling into the cooled crust. Bake for 50-60 minutes or until the center is set but still slightly wobbly. Allow to cool in the oven with the door slightly open.

Chilling

Refrigerate the cheesecake for at least 3 hours or overnight.

Plating & Serving