NONNA’S LEMON & LIMONCELLO CHEESECAKE

A Slice of Sunshine in Every Bite

If you could capture the essence of an Italian summer in a dessert, this would be it. Nonna’s Lemon Cheesecake is creamy, luscious, and bursting with fresh lemon flavor — but with a secret addition that makes it truly unforgettable: a splash of Limoncello.

This cheesecake is perfect for any occasion — from a Sunday family gathering to a festive holiday spread — and it never fails to impress.

The buttery biscuit crust provides the perfect base, while the velvety lemon filling strikes a balance between tangy brightness and smooth indulgence.

Topped with a glossy lemon glaze, each forkful is like a warm ray of sunshine… even on the coldest days.

Whether you’re enjoying it with a cup of espresso or a chilled glass of prosecco, this cheesecake will transport you straight to the Amalfi Coast. 🍋☀️

Servings: 8
Difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 60 minutes + cooling time
Total Time: About 6 hours (including chilling)

📝 Ingredients

For the Crust:

• 1 ½ cups crushed digestive biscuits or graham crackers

• ¼ cup granulated sugar

• ⅓ cup unsalted butter, melted

For the Lemon-Limoncello Cheesecake Filling:

• 3 packs cream cheese, softened

• 1 cup granulated sugar

• 1 tbsp all-purpose flour

• 3 large eggs

• ½ cup sour cream

• ½ cup heavy cream

• ½ cup freshly squeezed lemon juice

• 2 tbsp Limoncello liqueur

• 1 tbsp lemon zest

• 1 tsp pure vanilla extract

For the Optional Lemon Topping:

• ½ cup fresh lemon juice

• ¼ cup granulated sugar

• 1 tbsp cornstarch

• 1 tbsp cold water

• 1 tbsp unsalted butter

👩‍🍳 Method

1️⃣ Prepare the Crust
Preheat your oven to 340°F (170°C). Mix crushed biscuits, sugar, and melted butter in a bowl. Press into the base of a 9-inch (23cm) springform pan. Bake for 10 minutes, then cool.

2️⃣ Make the Filling
Beat cream cheese, sugar, and flour until smooth. Add eggs one at a time, mixing until combined. Stir in sour cream, heavy cream, lemon juice, Limoncello, lemon zest, and vanilla until creamy.

3️⃣ Bake
Pour filling over crust. Tap to remove air bubbles. Bake at 325°F (160°C) for 50–60 minutes until edges set and center jiggles slightly. Turn off oven, crack door open, rest for 1 hour.

4️⃣ Chill
Refrigerate for at least 4 hours or overnight.

5️⃣ Optional Topping
Cook lemon juice and sugar over medium heat. Mix cornstarch and water, add to pot, cook until thickened. Remove from heat, stir in butter, cool, spread over cheesecake.

💡 Nonna’s Tip: Replace Limoncello with extra lemon juice for a non-alcoholic version.

📊 Nutritional Facts (per serving, approx.)

Nutrient	Amount
Calories	460 kcal
Carbohydrates	38 g
Protein	7 g
Fat	31 g
Saturated Fat	18 g
Cholesterol	145 mg
Fiber	0.5 g
Sugar	30 g
Sodium	260 mg

NONNA'S LEMON AND LIMONCELLO CHEESECAKE

This creamy, luscious cheesecake is bursting with fresh lemon flavor and a splash of Limoncello for that authentic Italian touch.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

6 hours hrs

Total Time 7 hours hrs 25 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 8

Notes

Ingredients

For the Crust:

• 1 ½ cups crushed digestive biscuits or graham crackers
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted

For the Lemon-Limoncello Cheesecake Filling:

• 3 packs cream cheese, softened
• 1 cup granulated sugar
• 1 tbsp all-purpose flour
• 3 large eggs
• ½ cup sour cream
• ½ cup heavy cream
• ½ cup freshly squeezed lemon juice
• 2 tbsp Limoncello liqueur
• 1 tbsp lemon zest
• 1 tsp pure vanilla extract

For the Optional Lemon Topping:

• ½ cup fresh lemon juice
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 tbsp unsalted butter

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👩‍🍳 Method

1️⃣ Prepare the Crust
Preheat your oven to 340°F (170°C). Mix crushed biscuits, sugar, and melted butter in a bowl. Press into the base of a 9-inch (23cm) springform pan. Bake for 10 minutes, then cool.

2️⃣ Make the Filling
Beat cream cheese, sugar, and flour until smooth. Add eggs one at a time, mixing until combined. Stir in sour cream, heavy cream, lemon juice, Limoncello, lemon zest, and vanilla until creamy.

3️⃣ Bake
Pour filling over crust. Tap to remove air bubbles. Bake at 325°F (160°C) for 50–60 minutes until edges set and center jiggles slightly. Turn off oven, crack door open, rest for 1 hour.

4️⃣ Chill
Refrigerate for at least 4 hours or overnight.

5️⃣ Optional Topping
Cook lemon juice and sugar over medium heat. Mix cornstarch and water, add to pot, cook until thickened. Remove from heat, stir in butter, cool, spread over cheesecake.

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💡 Nonna’s Tip: Replace Limoncello with extra lemon juice for a non-alcoholic version.