Limoncello Cheesecake with Raspberry Sauce: Desserts That Freeze Well

This is a simple recipe, but the batter needs to be made the night before. I first learned it working as a pastry chef and every time we wouldn’t let the batter rest overnight, the result was less than perfect. 

The good thing is that you can just blend everything to make the batter, no fuss needed. The next day make your crust and pour the batter in. Cook it in a water bath until a little jiggly. Then, let it cool, ideally overnight. 
The best thing about cheesecake is that you can make it well in advance and freeze it. Make sure to wrap it really well. It will last in the freezer for months. No change in texture or taste. 
So, for me it makes it the perfect dessert to make ahead for guests or dinner parties. 

Limoncello Cheesecake 

(Makes 12 servings)
13 x 9 dish


  • 16 oz. cream cheese, room temperature
  • 1 ¼ cup sugar
  • 1 ½ cups (12 oz.) whole milk ricotta
  • ⅓ cup limoncello, room temperature
  • 1 teaspoon vanilla extract
  • 1 Tablespoon grated lemon zest (about 2)
  • 5 extra large eggs, room temperature
Blend all filling ingredients and place in a bowl. Cover well and place in the fridge for 8 hours or overnight. 


  • 1 stick unsalted butter (8 T), melted
  • 2 Tablespoons sugar
  • 2 cups graham cracker crumbs (about 1 sleeve)
(The next day) 
Preheat the oven to 350 F. 
Crush graham cracker crumbs in a food processor or blender. Add in a bowl with melted butter and sugar. 
Spray 13 x 9 baking tray with baking spray. Then, pack in the graham cracker crumbs well. I used a spatula to pound in more and make it level. Then, bake for 8 minutes. Take out, then cool. 
Then, pour the cheesecake batter in the cooled crust. Set in a baking tray with lip and place some water in the middle rack of the oven. 
Bake for 50-55 minutes or until there is only a slight jiggle in the center. (Add water to pan halfway through if needed) Let cool and chill in fridge overnight before cutting. 
Serve with raspberry sauce and fresh berries if desired. Maybe some powdered sugar too. 
If well wrapped this cheesecake keeps in the freezer for 3 months. Take out the night before your event and cut it, and it will be ready to go. 

Leave a Reply