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Limoncello Cheesecake With Fresh Lemon Curd

Limoncello Cheesecake With Fresh Lemon Curd

Limoncello cheesecake with fresh lemon curd combines a bold lemon flavor with a light, airy texture. It’s a great way to take the edge off the summer heat.

Limoncello Cheesecake With Fresh Lemon Curd

I rarely eat dessert, which means that I do not often bake unless we are entertaining or have the family visiting. When I do bake however, I will often choose something chocolate, berry or lemon flavored since those are my two favorite flavors in desserts. When I was looking to create a new dessert, I decided I wanted to bake a creamy cheesecake, and I wanted it to have a bold lemon flavor. One of my most popular desserts of the past couple of years is my Limoncello Tiramisu, so I decided to incorporate limoncello liqueur into my cheesecake as well.

I love the idea of a ricotta cheesecake, but I’ve found that a cheesecake made of just ricotta cheese can be a little grainy and doesn’t have the creaminess of a cream cheese based cheesecake. In this cheesecake, I combined both cream cheese and ricotta cheese, flavored it with limoncello liqueur, and then topped it with lemon curd. This cheesecake turned out creamy and light, with a bold lemon flavor that was just what I was hoping for. If you wanted to use a different fruit topping, such as a berry coulis, you could always skip the addition of the lemon curd.

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Deborah Mele
Course Dolci
Servings 8 servings



  • 8 Ounces Graham Cracker Crumbs
  • 6 Tablespoons Melted Butter
  • 3 Tablespoon Grated Lemon Zest Divided
  • 1 12 Ounce Container of Ricotta Cheese
  • 2 8 Ounce Packages Cream Cheese At Room Temperature
  • 1 Cup Sugar
  • 1/2 Cup Limoncello Liqueur
  • 4 Large Eggs At Room Temperature
  • 1 Teaspoon Fiori di Sicilia Extract or 1 Teaspoon Vanilla Extract

Lemon Curd Topping:

  • 1/2 Cup Freshly Squeezed Lemon Juice
  • 1/2 Cup Granulated Sugar
  • 2 Large Eggs
  • 2 Tablespoons Butter


  • Preheat oven to 350 degrees F.
  • Lightly grease the bottom and sides of a 9-inch springform pan.
  • In a bowl, mix together the crumbs, butter, and 1 tablespoon of lemon zest.
  • Press the crumb mixture over the bottom of the pan, and bake until golden brown, about 15 minutes.
  • Cool crust completely.
  • Wrap the bottom and sides of the pan in aluminum foil.
  • In a bowl, beat the ricotta cheese with an electric mixer on medium speed until creamy.
  • Add the cream cheese and sugar, and beat until smooth.
  • Add the limoncello, extract, remaining lemon zest, and beat until blended.
  • Add the eggs, one at a time.
  • Pour the cheesecake mixture over the crumbs, and place the pan into a larger roasting pan.
  • Pour enough hot water into the roasting pan until it comes halfway up the sides.
  • Bake until the cheesecake is golden and the center still has a little wobble, about 1 hour.
  • Let the cake sit until it cools to room temperature.
  • To make the curd, whisk together the lemon juice, sugar and eggs until thoroughly blended.
  • Pour the mixture into a small saucepan over low heat, whisking continually until the curd has thickened, about 5 to 7 minutes.
  • Take the curd off the heat and whisk in the butter until smooth.
  • Pour the curd through a fine strainer over the cheesecake.
  • Refrigerate the cheesecake until it is cold, about 6 to 8 hours.


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