Italian Limoncello Cheesecake with Mascarpone Cream
This Italian-inspired cheesecake features a refreshing blend of limoncello and mascarpone cream, offering a tangy twist on a classic dessert.
Preparation
Get these tasks done before you start cooking.
Preparing the Crust
- 1
Preheat Oven
Preheat the oven to 160°C (320°F).
- 2
Mix Ingredients
Mix the crushed digestive biscuits with melted butter until well combined.
- 3
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
- 1
Beat Cheese and Sugar
In a large bowl, beat the cream cheese and caster sugar until smooth.
- 2
Add Eggs
Add eggs one at a time, beating well after each addition.
Tip: Do not overbeat the filling to avoid air bubbles.
- 3
Incorporate Flavors
Stir in the limoncello, lemon zest, and vanilla extract until combined.
Tip: Use room temperature ingredients to ensure a smooth mixture.
How to Make Italian Limoncello Cheesecake with Mascarpone Cream
Total time: 6 h 40 min · Yields 8 servings
- 1
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.
- 2
Chilling
Refrigerate the cheesecake for at least 3 hours or overnight.
Chef's Tips
Further reading
Frequently asked questions
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.
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