Limoncello cheesecake combines traditional Italian flavors with modern dessert vibes. Limoncello, a lemon liqueur, has roots in Italy going back over 100 years. The cheesecake brings together creamy ricotta and mascarpone with the zesty kick of limoncello, creating a rich yet refreshing dessert. Ever tried making it? 🍋🍰

Cheesecake al Limoncello

Cheesecake al Limoncello combines creamy cheesecake with the zesty flavor of limoncello, a lemon liqueur from Italy's Amalfi Coast. Originating in the early 20th century, this dessert is a beloved treat in Italian cuisine for its unique blend of tangy and sweet flavors. 🍋🍰

Print Recipe

Prep Time 30

Cook Time 1 30

chill 6

Total Time 8

Course Dessert

Cuisine Italian

Servings 10 servings

Calories 300 kcal

Equipment

9” springform pan
Parchment paper
Non-stick spray

Ingredients

32 oz ricotta
1 cup sugar
4 eggs
½ cup flour
1 tsp vanilla
¾ cup limon cello
½ cup lemon juice
zest of two lemons
½ tsp salt

Instructions

Preheat oven to 325˚F
Whip sugar, lemon zest until incorporated. Add ricotta, eggs, salt flour, vanilla, limoncello, lemon juice and mix until smooth and creamy.
Line 9” springform pan with parchment paper and spray with non-stick cooking spray.
Bake for 90 minutes or until center is set. Turn off oven, crack oven door open, and leave cake in for 30-45 minutes.
Remove, allow to come to room temperature for 2 hours, wrap and refrigerate for 4 hours or overnight.
Slice and serve.

Why we show Keto alternatives.

“I follow a keto diet to help manage my type 2 diabetes. It’s low in carbs and high in healthy fats, which keeps my blood sugar stable and prevents spikes. This makes diabetes easier to control. The keto diet also supports weight loss, improving overall health. It helps me manage my diabetes and improves my blood sugar results. Always consult your doctor before starting the keto diet if you have diabetes. Just look for the KETO Icon to find recipes with KETO friendly alternatives. You can also look for the KETO category or click on the icon.”
-Papa

Dolce Keto al Limoncello e Ricotta

Here's how the Keto version compares to Cheesecake al Limoncello

Nutritional Content: The keto version is lower in carbs and sugar, higher in healthy fats and protein, and generally fewer calories. This makes it more suitable for a keto diet or anyone watching their carb intake.

Ingredients: Your keto cake uses Torani Lemon Sugar Free instead of sugar and limoncello and almond flour instead of regular flour. This not only lowers the carbs but also adds a nutty flavor and slightly denser texture.

Flavor: Both cakes have that zesty lemon punch, but the keto one might have a more almond-forward flavor from the almond flour.

Texture: The regular recipe will have a slightly lighter, fluffier texture compared to the denser, moist texture of the keto version.

Experience: Both versions are delightful; it just depends on what you're in the mood for—indulgence with traditional sweetness or a healthier, low-carb delight. 🍋🎂

Print Recipe

Prep Time 30

Cook Time 2

Chill 4

Total Time 6 30

Course Dessert

Cuisine Italian, Keto

Servings 10 servings

Calories 200 kcal

Equipment

9” springform pan
Parchment paper
Non-stick spray

Ingredients

32 oz ricotta
1 cup Lemon Torani Sugar-Free Syrup or another keto-friendly sweetener
4 eggs
½ cup almond flour or coconut flour for a different texture
1 tsp vanilla
¼ cup lemon juice
Zest of two lemons
½ tsp salt

Instructions

Preheat oven to 325˚F.
Whip erythritol and lemon zest until incorporated.
Add ricotta, eggs, salt, almond flour, vanilla, limoncello (or lemon extract mix), and lemon juice. Mix until smooth and creamy.
Line a 9” springform pan with parchment paper and spray with non-stick cooking spray.
Bake for 90 minutes or until the center is set.
Turn off oven, crack the oven door open, and leave the cake in for 30-45 minutes.
Remove, allow to come to room temperature for 2 hours, wrap, and refrigerate for 4 hours or overnight.
Slice and serve.

Family Recipes

Cheesecake al Limoncello