Description
A creamy and tangy lemoncello cheesecake that delights your taste buds.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup lemoncello liqueur
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs with melted butter and 1/4 cup sugar.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat the cream cheese until smooth.
- Add the remaining sugar, lemoncello, lemon juice, lemon zest, and vanilla extract, mixing until combined.
- Add eggs one at a time, beating well after each addition.
- Pour the cream cheese mixture over the crust.
- Bake for 50-60 minutes until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Chill the cheesecake overnight for best flavor.
- Top with whipped cream and lemon slices if desired.
- Use fresh lemons for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
Keywords: lemoncello cheesecake recipes