Torta di Ricotta al Limoncello (Italian-Style Limoncello Cheesecake)
User Reviews
4.8
Torta di Ricotta al Limoncello (Italian-Style Limoncello Cheesecake)
Description
This recipe begins with a crust made by combining crushed cookies like lemon shortbread or digestives with melted butter, pressed into a springform pan and lightly baked until edges color. The filling is made by beating drained ricotta until smooth, then gradually adding sugar, heavy cream, limoncello, flour, eggs, and lemon rind for flavor and structure. Once combined, the filling is poured over the cooled crust and baked for about 75 minutes, during which the cheesecake puffs and gains a lightly golden top.
After baking, the oven is turned off and the cake is left inside for 45 minutes to prevent cracking and to set the texture. Once cooled, the cake is refrigerated until cold, allowing flavors to meld and the filling to firm up. The limoncello adds a distinctive citrus note complementing the creamy, rich ricotta base and the lemon zest brightens the overall flavor.
This dessert is well suited to those who enjoy creamy cheesecakes with a citrus twist. Serving it chilled with a small glass of limoncello accentuates the flavor pairing and adds to the experience.
The recipe advises using quality organic ingredients for the best taste and recommends draining ricotta if it contains excess liquid to avoid a watery filling.
Ingredients
- 1 cup cookies crushed (such as Graham crackers, or Digestives, I used lemon shortbread biscuits)
- 3 Tbsp butter melted
- 4 cups ricotta cheese 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 egg
- 1 rind 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 good-quality, preferably organic ingredients to enhance flavor and texture.
- If your ricotta cheese is watery, drain it well before measuring to prevent a runny filling.
- Serve this cheesecake chilled, optionally with a small glass of limoncello for a complete Italian experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 320kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 147mg | 6% |
| Potassium | 114mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 603IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 148mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
