Bella’s Lemoncello Cheesecake

Lemoncello Cheesecake, what a beautiful display with sugared berries on top.
Serving with a small glass of chilled lemoncello is a nice touch.
I served with the spiced blueberry sauce, which is such a great pairing with the lemon.
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Bella’s Lemoncello Cheesecake

This is a New York Style Cheesecake with an Italian twist. With the almond flour crust this makes a great gluten free dessert for your friends and family.



2 cups almond flour

1/4 cup sugar

½ cup unsalted butter, cold and diced into ¼ inch pieces

1 egg yolk


4- 8-ounce packages Cream Cheese (room temp)

1 cup sugar

3 tablespoons flour (or gluten free flour)

4 eggs

 zest of 1 large or 2 small lemons

 8 ounce jar of lemon curd

1/2 cup sour cream

 1/4 cup lemoncello

1 tablespoon vanilla


3 cups fresh raspberries or blueberries

1/2 cup sugar

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon cinnamon

1 cup Moscato or sweet dessert wine

1 tablespoon cornstarch

Sugared Berries

egg white

granulated sugar

parchment paper

fresh berries blueberries, raspberries and blackberries



Put dry ingredients in a food processor give a few quick pulses. Add the butter and give a few quick pulses. Then add the egg yolk and pulse. Do not over process, just give quick pulses until mixture resembles crumbles.Press the dough into a spring form pan. Prick the bottom with a fork and then refrigerate for about 10 minutes. Preheat the oven to 350 degrees. Bake the crust for 12-15 minutes or until golden brown. If you like the crust to come all the way up the sides of the springform pan double this recipe.


Combine cream cheese in mixing bowl. Beat well on medium speed. Add the sugar and flour, mix until well blended. Add eggs, one at a time, mixing well after each addition. Blend in lemon zest, lemon curd, sour cream, lemoncello, and vanilla; pour over crust.

   Bake at 350 degrees for 1 hour and 10 minutes.Loosen cake from rim of pan; but do not remove rim of pan. Completely cool before removing rim of pan. Refrigerate several hours before serving.

Spiced Berry Sauce:

In a large saucepan, stir together sugar and spices well. Add the  blueberries and Moscato. Simmer mixture on low heat for approximately 20 minutes, stirring frequently. Mix a small amount of water with the cornstarch and whisk into sauce. Continue cooking sauce, stirring constantly, until sauce thickens.

Sugared Berries:

Whisk the egg white so that it is no longer stringy. Place the berries on a parchment lined sheet pan. Using a brush paint the egg whites onto the berries. Sprinkle sugar all over the berries and let dry.

To speed things up you can turn your oven on to warm, then turn it off, place the tray inside and leave the door ajar, your berries will be ready in 10-15 min


I like to make cheesecakes the day before or the morning of my event to make sure they are completely chilled and set up. Cheesecake will last a week in your refrigerator. I also bring the cheesecake out of the refrigerator and to room temperature for serving. At this time you can garnish the top of your cheesecake with the sugared berries and mint leaves.

  • Author: Chef Shelly