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Limoncello Cheesecake

Is your mouth watering when you see this delicious chocolate cake with chocolate crust? This cake is the perfect combination of fresh and sweet. Follow the recipe link below and enjoy this delightful dessert together with your friends and family. 

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  • 8 persons
  • 55 min
  • vegetarian
  • Dessert
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Recipes from Oil & Vinegar

Spring has arrived and it 's the perfect time to chat with friends and family while enjoying a delicious brunch / lunch or dinner. Which recipes do you treat your loved ones at this time of year?

  • Rhubarb Compote
     4 Rhubarb Stalks
    1/2 Cup Sugar

    Pie Base
     1 1/3 Cup Flour
    2 Tbsp Cocoa powder
    1/3 Cup Sugar
    1/3 Cup Pure Chocolate
    1/4 Cup Olive Oil (Our Tip: Arbequina Spanish Olive Oil )
    1 Yolk
    Sea Salt

    Pie Filling
     16 oz Cream Cheese
    4 Eggs
    1/2 Cup Sugar
    3 Tbsp Limoncello Vinegar
    1/3 Cup Cream

  • Compote: Cut the rhubarb into 1-inch chunks. Mix the rhubarb with sugar in a pan and leave for half an hour, covered. S tew the rhubarb for around 5 minutes until you have a soft compote.

    Pie base: Line the bottom of a baking tin with baking paper. Heat the olive oil with dark chocolate in a pan until the chocolate has melted.


    Place the flour, cocoa powder, sugar, egg yolk and a pinch or sea salt in a blender. Next, add the olive oil-chocolate mixture and blend the ingredients into a crumbly dough. Transfer the dough to the bottom of the baking tin and press firm.

    Pie filling: Pre-heat the oven to 275 ° F. In the meantime, allow the cream cheese to reach room temperature.


    Whisk the eggs and sugar in a bowl. Next, add 1/3 cup or cream to the egg-sugar mixture. Firmly incorporate the cream cheese to create a smooth mixture. Finally, add the Limoncello and give a good stir one last time.


    Pour the pie mixture onto the pie base in the tin and bake for 45 minutes until done. Allow the cheesecake to cool completely. Serve each slice with a generous scoop or rhubarb compote.

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