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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I’ve been baking cheesecakes for more than 20 years and this was one of the best ever. I will say do it the way she has it. PLEASE you a very good ricotta and try to use one that was NEVER frozen that will help. Also leave eggs out over night and add very slow one at a time.
PS This is a great cheesecake. NEEDS NO CHANGES !!!
( RCR ) PA GUY
Thank you so much, Robert!! You are too kind! So happy you enjoyed the recipe! Hope you find more to try! :)
I made your recipe for the first time and it was absolutely delicious. Followed it exactly as you posted and it turned out perfect. I served it with homemade whipped cream and blueberries and got rave reviews. Everyone wanted the recipe. Thanks for the great recipe.
Thank you so much for letting me know, Rita! I really appreciate it and am so happy it was met with rave reviews! :) Love to hear it!
I am not convinced. I will try adding the packet of dry instant lemon pudding at the very end instead of flour, and let you know. In my experience, adding instant pudding is far superior to flour, which thickens at a temperature where the eggs and cheese “curdle”. Achieving flavor is no trick in a cheese cake. But a velvety smooth texture…..is everything, esp with ricotta. What flavor can flour add?.None, it can only dilute, and gum up, no?
Hi Albert, we just don’t see eye to eye on this. I simply won’t add fake “flavor” and chemicals to my beautiful cheesecake. Ingredients of instant dry lemon pudding mix: Sugar, Modified Cornstarch, Contains Less Than 2% Of The Following: Disodium Phosphate, Tetrasodium Pyrophosphate, Natural Flavor, Mono- And Diglycerides, Yellow 5, Yellow 6, Bha (Preservative).
If you’ve never made it, you’re changing something you’ve never even tasted before trying it. It’s delicious as is, no chemicals needed. However, you do as you wish, I just ask that you don’t leave a review if you add the pudding because that’s not my recipe. Good luck, CC
I agree 100%. I make your cheesecake all the time and it is beautiful. Texture and flavour. I’m always asked for your recipe. Thankyou
Pam
Thank you, Pam! I appreciate your note! :)
Hi,rather than flour,I mnwilol asd a package of instant lemon pudding as it has precooked starch. I never add fdlour as the internal temperature will never get to 212 where the flour will start doing mits thickening. Will let you know; but I have used this trick in other cheese cakes. Makes sense>
I am a little confused by your comment, but can assure you that instant lemon pudding would ruin the flavor of this cheesecake, and it cooks totally fine as the recipe is written.
Hi Christina,
I made your this limoncello cheesecake.
After baking, I off and left it in the oven for 45 mins like you said.
Took it out after 45min.
How long should I let it cool down on the counter top before I put it the fridge? Cool to room temperature ?
After 2 hours it’s still warm.
And another question, may I also know how many days can i keep the cheesecake for in the fridge? And what about in freezer?
Thank you!!!
Hi Jasica, yes, cool it completely (to room temp) before putting it in the fridge. I would say it should be fine for at least 4 days in the fridge, but any longer than that, plan to freeze it. It should be fine in the freezer (if well sealed) for a month. Enjoy!!
I just made this recipe as well and the batter is pure liquid. So, I’m thinking the reasons are:
1. The heavy cream needed to be whipped separately and then folded into the batter and
2. The ricotta needed to be strained first
Unlike cream cheese (which is the usual ingredient in a cheesecake, ricotta is comprised of 40% water thus unless the water is removed the batter will have no choice but to be runny.
These key notes are missing from recipients
I’m sorry, but these notes are NOT missing from the because they are not part of my recipe.
First of all, I’m guessing you didn’t use a scale. I would also guess your batter turned out more liquid because you might have used a lesser quality ricotta that has a lot of water and in that case, then yes, you could have drained the liquid. However, the heavy cream should not be whipped in this recipe. If you look at my photos, especially the one of the batter being put into the pan, you’ll see that it’s not runny at all. You can also see the end result is a luscious and creamy cheesecake. The recipe is solid and I stand by it as is.
I will add a note to say if the ricotta is very wet, that it should be drained in case others buy the same type of ricotta as you did.