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).
As an Amazon Associate I earn from qualifying purchases.
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.
Don’t miss another recipe or travel post; sign up for my free subscription!
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
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com,
Hi, I have bought mascarpone cheese instead of ricotta!!! Can I use it instead? Many thanks
I know cheesecakes can be made with mascarpone, but I honestly don’t know if the measurements would be the same if you substituted it for the ricotta, Natasha. The cheeses are quite different. Only thing I can say is to give it a try! Let me know if you do. CC
Hello,
I will like to know how can I do this cake gluten free. Can I replace the flour with corn starch? Please let me know.
Thanks
Mary
Hi Maria, I’ve never tried making this GF, however, with it only being a small amount of flour, I’d replace it with a GF baking mix or rice flour. Cornstarch may have a different outcome and may actually ruin the entire cheesecake. I wouldn’t take a chance, if I were you. Good luck! CC
Filling came out runny. How should I thicken it?
Hi Linda, unless you mismeasured something or switched ingredients from what I suggested, I have no idea why the filly is runny. Adding more cheese would thicken it, but I don’t see why it would need it. If it’s just a little more runny it should bake fine and be firm once cooled. Let me know, CC
Did you use a stand mixer or dis u stir the heavy cream in with a spatula? I used a wire wisk on my mixer…and it was
A very thin better and does not look at a.like these pictures. It turned out spongy and not golden brown lime yours in the picture and I had to bake it 15 minutes longer. I’m trying to figure out what I did wrong. I used while day ricotta…i wonder if brand matters??
Hi Toni, the way the cream is mixed in shouldn’t make any difference at all in a cheesecake. It must be something else. Could possibly be the type of ricotta, but again, they’re not really too different in texture. Without seeing exactly what you did and checking the oven temperature is correct (when is the last time you checked it?) it’s hard for me to troubleshoot. I’ve never had a spongy cheesecake before, so I’m really sorry I can’t be more helpful :( Hope it at least tastes good?
Can you make this recipe with limoncello cream vs. the liquor?
Yes, yes and yes! Would be delicious, too!
Another winner recipe. Made it for a friends birthday and it was universally acclaimed! I macerated strawberries with a little sugar and limoncello to pass with it. It was really good and I had two Italians who definitely approved. So much better than regular cheesecake!! Will make again!!
It’s breakfast time here and now I want Limoncello cheesecake with macerated strawberries, Katie! So great to hear that everyone loved the cheesecake! Thanks so much for your comment! Christina xx
Hi, I was wondering if you think it would be possible to swirl a lemon curd through the top of this before baking? I’m not sure if it would be too heavy for the filling and sink through.
Thanks!
Hi Tina, that’s a good question. I think it would be okay, but since I’ve never tried, I honestly don’t know. My suggestion would be to try with a little bit of curd the first time and see how it does and then go from there. Let me know if you give it a try!
Hi Christina!
Your recipices are amazing! I want to try most of them..but I am having problems with measurements!!! Have u got recipes with grams??
Thanks!!!
Lucia
Hi Lucia! I do have some recipes which I have included metric measurements, but if you want to convert to grams, you can always use this: http://www.metric-conversions.org/weight/ounces-to-grams.htm Let me know if there is a recipe in particular you’d like to make. Thank you! CC
Thanks! I’d love to try limoncello and ricotta cheesecake!
Hi Lucia, check the recipe now. I’ve updated it with metric measurements. Enjoy!