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Cheesecake al Limoncello

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  • 1/4 cup (1/2 stick) butter, melted
  • 1 cup Graham cracker crumbs
  • 1/2 cup vanilla wafers or hazelnut cookies
  • 2 tablespoons granulated sugar


  • 32 ounces cream cheese
  • 1 1/2 cups granulated sugar
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 tablespoon lemon zest
  • 4 eggs
  • 1/2 cup limoncello


  • 2 cups sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon limoncello


  1. Crust: Crumb the cookies, mix with the graham cracker crumbs and melted butter, and press the mixture in the bottom and about an inch up the sides of a 9 1/2-inch springform pan.
  2. Batter: Beat together the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients.
  3. Pour into the pan and bake at 350 degrees F for about an hour or until the center of the surface is somewhat solid.
  4. Remove from the oven and let rest 10 minutes.
  5. Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top.
  6. Bake another 10 minutes; remove and let cool to room temperature.
  7. Refrigerate for at least 12 hours before serving.