A limoncello cheesecake made in the spirit of a classic Limoncello Spritz – with freshly squeezed lemon and vanilla.
A lovely summery cheesecake that is tangy, slightly bitter and sweet all at once.
A Limoncello Spritz cheesecake – it was only a matter of time before I made one 😉
I simply love cheesecake, and I love building them around a classic cocktail.
It tastes wonderful – fresh, creamy and indulgent – and it is remarkably easy to make.
Besides, there is something rather festive about a cocktail in cake form – don’t you think? 😉
The cream cheese filling contains limoncello, prosecco and freshly squeezed lemon juice. I have chosen not to cook the alcohol off from either the limoncello or the prosecco, as I think it gives the cake a pleasant “bite”. If you would prefer the cake without alcohol, you can of course bring the alcohol to a quick boil first.
I hope you feel like trying my recipe for limoncello cheesecake – you will find it below.
Limoncello Spritz Cheesecake
Recipe for a wonderfully fresh Limoncello Cheesecake.
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Ingredients
Biscuit base
- 225 g digestive biscuits – or oat biscuits
- 100 g butter
- 1 lemon, finely grated zest of
Limoncello Spritz Cheesecake
- 200 g full-fat cream cheese
- 300 ml whipping cream (38% fat)
- 100 ml prosecco
- 100 ml limoncello
- 50 ml freshly squeezed lemon juice
- 100 g icing sugar
- 1 vanilla pod – seeds scraped out
- 5 leaves gelatine
Limoncello Spritz jelly
- 100 ml prosecco
- 100 ml limoncello
- 50 ml water – or lemon juice if you prefer it sharper
- 5 leaves gelatine
- A little yellow food colouring (optional)
You will also need
- Cake ring or springform tin, approx. 18-20 cm
- Acetate cake collar
- Mint, lemon slices or other decoration
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Method
Biscuit base
- Melt the butter in a saucepan.
- Blitz the biscuits and lemon zest to fine crumbs in a food processor, and mix them thoroughly with the melted butter.
- Line the base of a springform tin with baking paper, then fit an acetate collar around the inside of the ring. If using a cake ring, place it on a chopping board with a sheet of baking paper underneath, and line the inside of the ring with acetate.
- Tip the biscuit mixture into the tin and press it out firmly so the whole base is covered. Place in the fridge and leave to rest.
Limoncello Spritz Cheesecake
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Whip the cream to soft peaks – take care not to overwhip it.
- Beat the cream cheese, icing sugar and vanilla seeds together, then stir in the prosecco, limoncello and lemon juice.Whisk or stir until smooth and free of lumps.
- Melt the soaked gelatine in a small saucepan over the lowest possible heat – it only takes a few seconds, so keep a close eye on it. Do not squeeze the gelatine before melting – the little water that clings to it makes the melting easier to control. Remove the pan from the heat as soon as the gelatine has melted.
- Fold a couple of large spoonfuls of the cream cheese mixture into the pan with the melted gelatine, and stir until it is free of lumps and the mixture has cooled. Test with your little finger whether it is cool enough to fold into the cream cheese mixture; if not, add another spoonful.
- Pour the gelatine mixture into the cream cheese mixture and stir well, then fold in the whipped cream.Make sure it is thoroughly combined.
- Pour the filling over the biscuit base – spread it out with a spoon if needed, and tap the tin gently on the worktop to knock any air bubbles out of the filling and fill the tin evenly.
- Return the cake to the fridge and leave it to set for at least 3 hours.
Limoncello Spritz jelly
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Mix the prosecco, limoncello and water (or lemon juice), and add a little yellow food colouring if you would like it more yellow.
- Melt the soaked gelatine in a small saucepan over the lowest possible heat – it only takes a few seconds, so keep a close eye on it. Do not squeeze the gelatine before melting – the little water that clings to it makes the melting easier to control.Remove the pan from the heat as soon as the gelatine has melted.
- Pour the mixed drink into the pan while stirring with a spoon – then test with your little finger whether the liquid is cool enough to pour over the cake. It should be, unless you heated the liquids to cook off the alcohol before melting the gelatine.
- Pour the jelly layer over the cake and return it to the fridge for at least 2 hours, or until the jelly has set. Ideally, leave it overnight.
- Before serving, decorate the cake as you like – I kept it simple with a few lemon slices and some mint that had gone to flower.
Nutrition
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Hej
Opskriften lyder super lækker
Jeg er ikke så begejstret for flødeost. Kan jeg bruge mascarpone i stedet og hvis ja hvilket blandingsforhold
Hej William
Tusind tsk – den smager også bare så dejligt 🙂
Du kan sagtens erstatte med mascarpone, og blot følge opskriften som den er.
Måske du skal smage til med en smule ekstra citron, for at opveje fedmen – men ikke så store mængder at det påvirker husblasmængden. Så bare lige juster med en spiseske eller to hvis du synes 🙂
Alternativt kan du bruge halv mascarpone og halv creme fraiche 18% – der vil du også få noget syre ind.
Warm wishes, Dianna
Hvis man vil koge alkohol ud, gør man så det, og tilsætter husblas bagefter?
Hej Hannah
Ja lige præcis, kog alkoholen ud. Brug evt lidt ekstra, for noget vil svinde under kogning og mål så af efter kogning – og rør husblas ud i den rette mængde:)
Warm wishes, Dianna
hej
hvad har jeg lavet forkert hvis min gele flyder ud over det hele ? Kagen står i køleskabet men gelen flyder ud i bunden. Ud i kølekabet. mvh maria
Hej Maria
Så lyder det som om, at bund og ostecreme ikke er kommet langt nok ud i kanterne.
For er hele formen fyldt ud, vil geléen ikke kunne løbe igennem❤️
Warm wishes, Dianna
Limoncello Spritz Cheesecake er et hit
Vi elsker limoncello, vi elsker spritz og vi elsker cheesecake ❤️ så det kan ikke være bedre ♂️
Er ved at lave den til fruens tøsefrokost i aften og den bliver et sikkert hit
Kh Filip
Hej Filip
Ej hvor dejligt at høre – håber den faldt i damernes smag 🙂
Warm wishes, Dianna
Hej Dianna.
Kan man lave den uden prosecco og bare nøjes med limoncello smagen ?
Hej Mette
Hvis du ændrer på de flydende mængder, så skal husblas også ændre – så det skal man passe lidt på med:)
Og bruger du kun limoncello og ekstra af dette og ingen prosecco, så bliver den for skarp tror jeg.
Så den er lidt svær 🙂
Warm wishes, Dianna
Limoncello Spritz Cheesecake var et gult hit til vores påskefrokost. Hvor lang tid kan resten holde sig i køleskabet (hvis jeg kan holde fingrene fra den)?
Hej Michael
Ej hvor godt at høre altså 🙂
Jamen en 3-4 dage på køl burde den absolut ikke tage skade af 🙂
Warm wishes, Dianna
fantastisk ide til os, som elsker Limoncello
Hej Annette
Åhhh hvor dejligt du synes om idéen:)
Rigtig godt nytår:)
Warm wishes, Dianna
Hej Dianna.
Kan man lave den uden prosecco og bare nøjes med limoncello smagen ?
Hej Mette
Det kan du sagtens ja – tilsæt en halv dl ekstra limoncello og så behold ellers målene som de er.
Geléen vil jeg ikke anbefale at lave uden prosecco – så skal du i hvert fald erstatte det med f.eks. lemonade, citronsodavand eller lignende 🙂
Warm wishes, Dianna
Wow en lækker opskrift. Den må prøves til min fødselsdag. Meeeen min kæreste spiser ikke noget han ved der er ost i, kan man udskifte smørosten med noget andet? ♥️
Hej Louise
Ej hvor er det bare dejligt at høre, tusinde tak 🙂
Altså jeg har ikke prøvet, men jeg tænker sagtens du kan erstatte osten med creme fraiche 18%, – ligesom man oftest bruger det ved en moussekage 🙂
Kagen vil få lidt mere syre fra creme fraichen, men det klæder altså bitterheden fra limoncelloen.
Smag evt. til om den skal have en smule mere flormelis:)
Warm wishes, Dianna