Limoncello Cheesecake (Torta di Ricotta al Limoncello)
Limoncello Cheesecake is a dessert that makes everyone come running! Simple, yet delicious; this cheesecake should be on the menu for your next dinner party, or weekenight meal!
I decided I have too many bottles of limoncello in my freezer (don’t ask).
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I also had too much ricotta. So it’s only natural that I’d make a limoncello cheesecake, right? And by the way, I had absolutely no idea that today was National Cheesecake Day, no lie!
Limoncello Cheesecake
(Torta di Ricotta al Limoncello)
Ingredients
- 1 cup (140g) crushed cookies, such as graham crackers, or Digestives (I used lemon shortbread biscuits)
- 3 tbsp melted butter
- 4 cups (900g) ricotta (if your ricotta is full of liquid, drain it before measuring/weighing it)
- 3/4 cup (170g) sugar
- 3/4 cup (170g) heavy whipping cream
- 1/4 cup (60ml) limoncello
- 1/4 cup (28g) flour
- 5 eggs
- rind of one lemon, preferably organic
Preheat oven to 350°F ( 180°C).
Make the base by mixing the crushed cookies and butter and press into the bottom of an 8″ or 9″ springform pan. Place in preheated oven for 5 to 7 minutes until the edges are just beginning to color. Remove from oven and allow to cool.
Place ricotta in a bowl and beat with a stand mixer or hand mixer until creamy and smooth, then gradually add the sugar. Use a spatula to scrape down the sides, then add the whipping cream and mix until smooth.
Next, add the limoncello, and flour and mix well, scraping the sides with the spatula again. I love my OXO measuring beakers.
Add the eggs and lemon rind and mix until smooth.
Pour into springform pan with the cooled base and bake for about 75 minutes.
The cheesecake will puff up and start to turn golden brown; after baking for 75 minutes, turn off the oven and leave the cheesecake in the oven for another 45 minutes. Remove from oven and allow to cool. Refrigerate, and serve when cold, preferably with a small glass of limoncello.
Of course, as with any cheesecake, you can top it with fruit, syrups, whipped cream, or whatever you like, but this cheesecake can stand all by itself too.
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Torta di Ricotta al Limoncello (Italian-Style Limoncello Cheesecake)
Ingredients
- 1 cup cookies crushed (such as Graham crackers, or Digestives, I used lemon shortbread biscuits)
- 3 Tbsp butter melted
- 4 cups ricotta (if your ricotta is full of liquid, drain it before measuring/weighing it)
- ¾ cup sugar
- ¾ cup heavy whipping cream
- ¼ cup limoncello
- ¼ cup flour
- 5 eggs
- 1 rind of a lemon preferably organic
Instructions
- Make the base by mixing the crushed cookies and butter and press into the bottom of an 8" or 9" springform pan. Place in preheated oven for 5 to 7 minutes until the edges are just beginning to color. Remove from oven and allow to cool.
- Place ricotta in a bowl and beat with a stand mixer or hand mixer until creamy and smooth, then gradually add the sugar. Use a spatula to scrape down the sides, then add the whipping cream and mix until smooth.
- Next, add the limoncello, and flour and mix well, scraping the sides with the spatula again.
- Add the eggs and lemon rind and mix until smooth.
- Pour into springform pan with the cooled base and bake for about 75 minutes.
- The cheesecake will puff up and start to turn golden brown; after baking for 75 minutes, turn off the oven and leave the cheesecake in the oven for another 45 minutes. Remove from oven and allow to cool. Refrigerate, and serve when cold, preferably with a small glass of limoncello.
Notes
- Use quality, organic ingredients for the best results.
Nutrition
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Gorgeous torta Christina! I know what you mean about too much limoncello – we make our own PLUS people give it to us all the time. Such problems, eh? The only kind of cheesecake Mark and I like is Italian-style, so I will be giving this a whirl!
Haha! Yes, first-world problem for sure! Let me know how you like it! CC
Wow that cheesecake looks beautiful and the flower on top is stunning. I think you need to do a post on limoncello! I know you make the best!
Thank you, Cathy! I’ve wanted to post the Limoncello recipe, but I have so much of it, I have to wait until there’s room in the freezer! :)
What is limoncello?Is is it just lemon Juice bottled.?
No Agnes, limoncello is a lemon liqueur which is made by soaking lemon rind in alcohol and then adding this to either a water/sugar or milk/sugar mixture. It’s origin is from Southern Italy and it’s incredibly delicious!
Wonderful recipe, I love ricotta cheesecake. My Mom used to make it all the time. Your’s is perfect and I love the limoncello.
Thank you, Suzanne! ;)
That has an amazing texture, I can see it in the photos, and I have a huge bottle of Limoncello in my cupboard, just waiting for a recipe like this!
Thanks, Sue! Yes, it is lovely and goes nicely with a little glass of Limoncello, too!
Christina, this cheesecake looks and sounds quite divine!
Thank you, Lizzy! :)
It’s a quality problem to have too much limoncello, but you really put it to good use. What a great idea to use lemon shortbread. Really, really nice recipe.
Thanks, Janette! I still have a ton of limoncello, but I hear a limoncello tiramisu calling my name! :)
Hi Christina,
Saw this on FaceBook and I love it! Cheesecake is my favorite of all….I love just plain cheesecake, just like you have in the photos. Sometimes it is delicious with fruit, whipped cream, or even chocolate, but I think plain is just awesome! I like your recipe with the limoncello. What a nice, fresh flavor that must be. Gosh, it looks so creamy and smooth… Need a slice of that right now…and on National Cheesecake Day! Thanks for sharing as always fabulous! Have a great night…
Dottie :)
Yes Dottie, you definitely sound like a “cheesecake aficionado”! I hope you had a piece yesterday, since I’m sure you were seeing Cheesecakes all day long, which would have been torture without actually being able to eat a piece! Thank you so much for stopping by! CC