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No Bake Limoncello Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 34 reviews

  • Author: Ava
  • Total Time: 6 hours 30 minutes (including chilling time)
  • Yield: 12 servings

Description

A refreshing and creamy No Bake Limoncello Cheesecake featuring a zesty lemon and Limoncello-infused cream cheese filling on a crisp digestive biscuit base, perfect for a delightful chilled dessert.

Ingredients

Biscuit Base

  • 300g digestive biscuits
  • 1 lemon, zested
  • 150g unsalted butter, melted

Cheesecake Filling

  • 750g cream cheese
  • 125g confectioner’s sugar (icing sugar)
  • 1 lemon, zested and juiced
  • 125ml Limoncello liqueur
  • 435ml heavy (double) cream

Decoration

  • 160g lemon curd
  • 45ml Limoncello liqueur
  • 125ml heavy (double) cream
  • 15g confectioner’s sugar (icing sugar)

Instructions

  1. Prepare the Biscuit Base: Place the digestive biscuits in a food processor and blitz into fine crumbs. Add the lemon zest and with the processor running, pour in the melted butter and blend for about 15 seconds until combined. Turn off the processor.
  2. Form the Base: Line the base of a 23cm (9 inch) springform pan with greaseproof paper and clasp the ring on to the outside to secure. Pour the biscuit crumb mixture into the pan and use the bottom of a large glass to press and flatten the base evenly. Chill in the fridge for around 10 minutes.
  3. Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth using a stand mixer on medium speed. Gradually add the icing sugar while mixing. Slowly pour in the Limoncello and lemon juice, then add the lemon zest, mixing until fully incorporated.
  4. Whip the Cream: In a separate bowl, whisk the heavy (double) cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
  5. Assemble the Cheesecake: Remove the biscuit base from the fridge and pour the cheesecake filling over it, spreading evenly. Gently drop the pan onto the kitchen counter 5 to 10 times to release any air bubbles. Place the cheesecake in the fridge to chill for at least 6 hours, preferably overnight.
  6. Remove from Tin: Carefully remove the cheesecake from the springform pan. To loosen the sides, use a kitchen blowtorch briefly around the edges or wrap a cloth dipped in hot water around the tin to soften it before removal.
  7. Prepare Decoration: Whisk the heavy (double) cream and icing sugar until soft peaks form. Fill a piping bag with this whipped cream mixture and decorate the cheesecake as desired.
  8. Add Final Touches: Mix the lemon curd with the additional 45ml Limoncello and drizzle or splatter artistically over the decorated cheesecake for a vibrant finish. Serve and enjoy!

Notes

  • Use chilled heavy cream for easier whipping.
  • Ensure the cream cheese is at room temperature before mixing to avoid lumps.
  • For a firmer base, increase chilling time for the biscuit base before adding filling.
  • Handle the cheesecake gently to maintain smooth edges when removing from the tin.
  • The lemon curd and Limoncello drizzling adds an extra burst of citrus flavor and tanginess.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://quickandsweetrecipes.com/no-bake-limoncello-cheesecake-recipe/