Limoncello Cheesecake

Limoncello Cheesecake

Limoncello Cheesecake (8 Servings)
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 Ingredients

• ½ cup fresh lemon juice
• ½ cup granulated sugar
• 2 large eggs
• 2 tbsp. butter

Directions

• 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.
• To make the lemon curd topping, whisk together the 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.

Buon Appetito!