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!
This is an Italian cheesecake because it uses ricotta instead of cream cheese. The result is still a spectacularly rich and delicious dessert with a creamy texture, but it’s not quite as dense as a New York Style cheesecake.
Many store-bought ricotta brands aren’t actually ricotta, which isn’t technically a cheese, but there are brands which are better than others (according to flavor and texture.) Try Murray’s Cheese, or Di Stefano if you can find them.
Limoncello Cheesecake
(Torta di Ricotta al Limoncello)
Ingredients
- cookies, such as graham crackers, or Digestives
- butter
- ricotta
- sugar
- heavy whipping cream
- limoncello
- flour
- eggs
- lemon, preferably organic
Directions
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 fresh fruit, fruit toppings like this peach sauce with maple syrup, whipped cream, or whatever you desire.
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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I have a reipe for limoncello bread pudding with a limoncello sauce it is really good nice around the holidays
:)
How do you get the rind go the lemon
Do you mean how to get the rind from the lemon? I have a citrus zester. You can find them at any kitchen supply shop or online.
This looks literally incredible. I will for sure include it on my to-do list :-)
Oh thank you so much! It’s a nice thing to have on your to-do list! :)
Love this cheesecake Christina, so simple and delicious!
Thanks so much, Roxy! CC
Your torta de ricotta al limoncello looks fantastico!
Grazie!
Wow your ricotta cheesecake looks absolutely perfect! I can see the smooth and silky texture just from the photo! I have never made plain cheesecake with ricotta (only cream cheese), and sure will try this out!
Awesome!
How to you make your recipes printer friendly?
Hi Carol, I’m in the midst of a blog revision (of the whole site) and making my recipes printer friendly is on the list! Is there one in particular you wanted, and I can do that one first? CC