Limoncello Cheesecake
Recipe courtesy of Mario's Meat Market & Deli
Makes 8 servings.
Allow 6-8 hours to refrigerate before enjoying.
Allow 6-8 hours to refrigerate before enjoying.
1 cup graham cracker crumbs
6 tbsp. melted butter
3 tbsp. grated lemon zest, divided
1 ½ cups ricotta cheese
2 8 oz. cream cheese packages, room temperature
1 cup granulated sugar
½ cup Lina’s Crema di Limoncello
4 large eggs, room temperature
1 tsp. vanilla extract
Lemon Curd Topping:
¼ cup Lina’s Crema di Limoncello
¼ cup fresh lemon juice
½ cup granulated sugar
2 large eggs
2 tbsp. butter
6 tbsp. melted butter
3 tbsp. grated lemon zest, divided
1 ½ cups ricotta cheese
2 8 oz. cream cheese packages, room temperature
1 cup granulated sugar
½ cup Lina’s Crema di Limoncello
4 large eggs, room temperature
1 tsp. vanilla extract
Lemon Curd Topping:
¼ cup Lina’s Crema di Limoncello
¼ cup fresh lemon juice
½ cup granulated sugar
2 large eggs
2 tbsp. butter
Preheat the oven to 350 F.
Lightly grease the bottom and sides of a 9-inch springform pan.
In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and 1 tbsp. of the lemon zest.
Press the crumb mixture on the bottom of the springform pan evenly.
Bake the crust until it is a golden brown, about 15 minutes.
Pull the crust out of the oven and set aside to cool.
In a large bowl, beat the ricotta cheese with an electric mixer on medium speed until it is creamy.
Add the cream cheese and granulated sugar, continuing to beat until it is a smooth consistency.
Then add the Crema di Limoncello, vanilla extract, and remaining lemon zest to the mixture, and beat until well combined.
Add the eggs, one at a time until the cheesecake mixture is uniform and has thickened.
Pour the cheesecake mixture over the crust in the springform pan, and place the pan into a larger roasting pan.
Pour enough hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Bake the cheesecake until it is a golden color and the center still has a little wobble, around an hour.
Take the cake out of the oven and let it sit until it cools to room temperature. LEMON CURD TOPPING - whisk together the Lina's, lemon juice, sugar and eggs until they are well combined.
Pour the mixture into a small saucepan over low heat, whisking continually until the curd has thickened, around 5 minutes. Take the saucepan off the heat and whisk in the butter until the curd is smooth.
Pour the curd through a fine strainer over the cheesecake.
Refrigerate the cheesecake for about 6 to 8 hours before slicing and serving.
Lightly grease the bottom and sides of a 9-inch springform pan.
In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and 1 tbsp. of the lemon zest.
Press the crumb mixture on the bottom of the springform pan evenly.
Bake the crust until it is a golden brown, about 15 minutes.
Pull the crust out of the oven and set aside to cool.
In a large bowl, beat the ricotta cheese with an electric mixer on medium speed until it is creamy.
Add the cream cheese and granulated sugar, continuing to beat until it is a smooth consistency.
Then add the Crema di Limoncello, vanilla extract, and remaining lemon zest to the mixture, and beat until well combined.
Add the eggs, one at a time until the cheesecake mixture is uniform and has thickened.
Pour the cheesecake mixture over the crust in the springform pan, and place the pan into a larger roasting pan.
Pour enough hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Bake the cheesecake until it is a golden color and the center still has a little wobble, around an hour.
Take the cake out of the oven and let it sit until it cools to room temperature. LEMON CURD TOPPING - whisk together the Lina's, lemon juice, sugar and eggs until they are well combined.
Pour the mixture into a small saucepan over low heat, whisking continually until the curd has thickened, around 5 minutes. Take the saucepan off the heat and whisk in the butter until the curd is smooth.
Pour the curd through a fine strainer over the cheesecake.
Refrigerate the cheesecake for about 6 to 8 hours before slicing and serving.
