Limoncello cheesecake recipe

Taste Bud Travels – Cinque terre, italy

This time of the year is normally our time to down tools and travel. As we are in lockdown, we are  reminiscing on past trips and cooking dishes that we enjoyed along the way. Cinque Terre, if you haven’t heard of it, it is a beautiful place in Northern Italy with five small towns on the coast that are connected by hiking trails and trains. We have fond memories of our time here and look forward to travelling back when it is safe to do so!
The restaurants have amazing seafood dishes and local wines from nearby vineyards. There are also lots of fresh fruits and vegetables grown locally. You can hike along the coast from one town to another or you can take a train between them if you prefer not to walk. Either way you will be rewarded with stunning views over the Mediterranean Sea as well as some amazing food! I highly recommend trying out local specialties such as pesto pasta and focaccia bread. Seafood features heavily on menus, a memorable fritto misto was so good we even managed to incorporate it into our daily food plans.

Limoncello Cheesecake Recipe

My favourite foodie memory was falling in love with Limoncello, the Italian lemon liqueur made with lemons, alcohol and water. It’s usually served chilled as an after-dinner digestif or dessert wine. It can also be used in recipes such as the following Limoncello cheesecake recipe.


  • 225g Digestive biscuit crushed
  • 6 Tablespoons Melted Butter
  • 3 Tablespoon Grated Lemon Zest, Divided
  • 300g Ricotta Cheese
  • 450g Cream Cheese
  • 1 Cup caster sugar
  • 1/2 Cup Limoncello Liqueur
  • 1 Teaspoon Vanilla Extract

Lemon glaze topping

  • 1/2 Cup Freshly Squeezed Lemon Juice
  • 1/2 Cup Granulated Sugar
  • 2 Large Eggs
  • 2 Tablespoons Butter

Cheesecake Method

Lightly grease the bottom and sides of a 9-inch inch springform cake tin. In a bowl mix the crumbs, melted butter and lemon zest. Press the crumb mixture over the bottom of the tin, and chill in fridge for at least 30 minutes. Beat together the ricotta, cream cheese, sugar, liquor and vanilla extract. Spoon this mixture into the tin on top of the biscuit base, spread level with a palette knife and chill overnight.

Lemon glaze method

In a saucepan over a moderate heat, whisks the eggs, sugar and lemon juice until blended. Add butter, whisking constantly until it starts to thicken. Transfer to a small bowl, allow to cool, then refrigerate.

To Finish

When the cheesecake is set and the glaze is cooled, spread the glaze over the top of the cheesecake. Chill and serve with whipped cream with a dash of limoncello.

Interested in discovering more?

There are lots of interesting travel blogs showcasing this special region. We traveled to Genoa via Ryan Air and took a pleasant train ride to the Cinque Terre region. To find out more check out the following blog –

Published by


Chef owner of The French Rooms restaurant in Bushmills which is a French inspired experience soon to be offering six luxury guest suites.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.