Limoncello Cheesecake

This simple and delicious Limoncello Cheesecake recipe is made with Limone Sciroppi limoncello and takes only minutes to prepare. Enjoy this indulgent treat with a hint of limoncello that you can make in no time!

Ingredients:

100g Tennis biscuits

60g Butter

1 Tin (385g) Condensed Milk

1 tub (230g) Cream Cheese

60ml Limone Sciroppi Limoncello

30ml Lemon Juice

Serves 4-6

Limoncello Cheesecake made with Limone Sciroppi

Serving Suggestion: Serve slightly chilled, with a glass of Limone Sciroppi limoncello on the side.

Preparation:
  1. Preheat the oven to 180°c
  2. Place the tennis biscuits in a plastic bag and crush with a rolling pin until fine. 
  3. Melt the butter in the microwave.
  4. In a mixing bowl, combine the finely crushed tennis biscuits and butter.
  5. Place the biscuit and butter mixture in a springform cake tin. Press down lightly to form a flat crust.
  6. In a mixing bowl, combine the condensed milk and cream cheese and mix using an electric hand-held mixer until smooth. 
  7. Add Limone Sciroppi limoncello and lemon juice to the mixture. Combine until smooth. 
  8. Pour the contents of the mixture over the biscuit base and place it in the oven.
  9. Bake for 15 mins.
  10. Remove the cheesecake from the oven and allow it to cool before refrigerating. 
  11. Serve slightly chilled and enjoy!