Limoncello Ricotta Cheesecake Recipe
With berries, whipped cream and candied
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Ingredients
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Topping
Method
Preparation
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
Make the filling
In a large mixing bowl, beat the ricotta cheese and cream cheese until smooth. Add in sugar, limoncello, lemon zest, eggs, and vanilla extract. Beat until all ingredients are well incorporated and the mixture is creamy.
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake in the oven for an additional hour to cool gradually.
Chill the cheesecake
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
Serve
Before serving, top the cheesecake with mixed berries, whipped cream, and candied lemon slices. Slice and enjoy!