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.