--- title: "Limoncello Cheesecake" url: https://stacklist.com/card/82f0ff6d-5343-458c-ae73-c716cf34b2d0 source_url: "https://www.aspicyperspective.com/limoncello-cheesecake-biscoff-crust/" stack: https://stacklist.com/stack/4f9f4874-8adf-4724-a7bb-a7a9f4a86d0f summary: "Limoncello Cheesecake with Biscoff Crust is a silky cheesecake recipe featuring a boozy lemon essence, crisp salty-sweet Biscoff cookie crust, and a sour cream topper. The recipe offers detailed instructions, ingredient proportions, storage tips, and can be made up to a week in advance for serving with fresh berries." tags: "limoncello, cheesecake, biscoff-crust, dessert, recipe, lemon, baking" key_entities: "Sommer Collier (person), Limoncello Cheesecake (concept), Biscoff Crust (concept), Cheesecake (concept), Springform Pan (technology)" classification: "tutorial" content_hash: "sha256:d4ea114136e4dab300903971b7880739c966b9a9e58af9308e373fbb7aefcbc3" acp_version: "0.2" token_counts_approximate: 2068 visibility: public agent_accessible: true status: "final" --- # Limoncello Cheesecake Home » Dessert » Cakes & Pies Limoncello Cheesecake by Sommer Collier — last updated on Sep 15, 2025 Jump to Recipe Jump to Video 5 stars ( 21 reviews) 1 hour hr 25 minutes mins This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Lemon Cheesecake Recipe (Limoncello Cheesecake) – A fabulous silky cheesecake recipe with a boozy lemon essence and crisp salty-sweet Biscoff cookie crust. It’s perfect for serving with fresh berries or a homemade berry sauce. Sommer’s Recipe Notes 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! Why We Love Limoncello Cheesecake 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. Ingredients for Lemon Cheesecake 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. Melted Butter – The butter holds 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 a creamy, tangy flavor. Sugar – I know, more sugar. Limoncello Liqueur – To flavor the sour cream with a little bit of liqueur. How to Make Limoncello Cheesecake Tips for Success: 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! Find the full Lemon Cheesecake Recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post. 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 freezer burn. Would a 9” Springform Pan Change The Cooking Time? Yes, just a little. You may need to add 3-5 minutes to the cooking time. Is It Possible To Substitute The 1/4 Cup of Limoncello With An Equal Part of 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 are 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. Looking For More Lemon Recipes? Easy Lemon Brownies Limonada Recipe (Brazilian Lemonade) Lemon Crinkle Cookies Lemon Buttermilk Cake Lemon Spritz Cookies (from Cookie Press Gun) Limoncello Spritz (2-Ingredients) Meyer Lemon Tart White Chocolate Lemon Bars Lemon Poppy Seed Cookies Orange Curd Recipe Print Recipe 5 stars ( 21 reviews) Leave a Review » Cook Mode Limoncello Cheesecake Recipe Prep Time: 20 minutes minutes Cook Time: 1 hour hour 5 minutes minutes Cool Time: 4 hours hours Total Time: 1 hour hour 25 minutes minutes A fabulous silky lemon cheesecake recipe with a boozy lemon essence and crisp salty-sweet biscoff cookie crust. It's perfect for serving with fresh berries or a homemade berry sauce. Servings: 16 servings Video Ingredients US Customary – Metric For the Biscoff Crust: 8.8 ounces Biscoff Cookies, 1 package 1/2 cup granulated sugar 1/2 teaspoon salt 1/2 cup unsalted butter, melted For the Limoncello Cheesecake Filling: 24 ounces cream cheese, softened 4 large eggs 3/4 cup granulated sugar 1 large lemon, zested and juiced (1/4 cup juice) 1/4 cup limoncello liqueur 1 1/2 teaspoon vanilla extract 1/2 teaspoon salt For the Sour Cream Topping: 16 ounces sour cream 1/4 cup granulated sugar 3 tablespoons limoncello liqueur Instructions Preheat the oven to 350 degrees F. 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.) 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 for 10 minutes. For the Limoncello Cheesecake Filling: Meanwhile, place the cream cheese in the bowl of an electric mixer . Beat on high for 2 minutes 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 for 45 minutes. 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 for 10-12 minutes. 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. Nutrition Serving: 1 slice , Calories: 386 kcal , Carbohydrates: 35 g , Protein: 6 g , Fat: 22 g , Saturated Fat: 12 g , Cholesterol: 108 mg , Sodium: 470 mg , Potassium: 180 mg , Fiber: 0 g , Sugar: 26 g , Vitamin A: 680 IU , Vitamin C: 0.7 mg , Calcium: 109 mg , Iron: 0.8 mg Course: Dessert Cuisine: American Author: Sommer Collier Cook It? Love It? Rate It! YOU can help this recipe RANK on Google – TAP 5 STARS so other hungry people can find it. Thank you! Share This Recipe With Friends! Share Pin X Email Cake Cakes & Pies Dessert Holiday July 4th cheesecake lemon 65 comments Leave a comment »