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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So, very good! Even non-cheesecake lovers LOVE IT!
Thank you for sharing the recipe with all of us…
Wow, that’s lovely to hear, Della! THank you!
We LOVE this recipe ! I made it for our Italian Club pot luck dinner and they loved it ! The lemon taste is great ! Just enough. Not too sweet not too much. I’ve shared the recipe with so many people.
Thanks Christina !
Thank you so much, Nancy! I appreciate your note more than you know! :)
If I cut recipe in half how long and at what temp to bake?
Hi Cindy, same temperature, but check it a little earlier.
I noticed you don’t use a water bath while baking. Will
this bake without any cracks , if I don’t use one?
A pretty hefty price to pay for something I found disappointing. Made this cheesecake exactly as instructions say.. I was looking forward to a tasty lemony treat.
So the cheesecake part of it is fine. Nice puffy texture, baked nicely as instructions say.
Zero lemon flavour. I mean zero. My husband does not care for lemon so much as I do. When I served it to him I asked what he tastes. Puzzled he said “no flavour here” I had some and honestly cannot taste a hint of lemon. i do not say the limoncello is to blame. It just is not enough to give it any taste. I don’t know if adding lemon extract would help or more limoncello. Recipe as stated is insufficient lemon flavour.
Sorry to hear that Carol. I use my own homemade limoncello, and fresh, organic lemons make such a difference (rind) so maybe that’s the issue. You could absolutely add lemon oil (not extract) to increase the lemon flavor. Hope you give it another go.
Thanks Christina!Yes i might try that lemon oil for more flavour. I dont have homemade limoncello, mine was store bought, I know it is fairly strong but probably yours is way better.Like I stated the cheesecake itself turned out really well. So that was great. Right now I am also eyeing your recipe for New York style cheesecake!