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. 🍋🍰
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
chill 6 hours hrs
Total Time 8 hours hrs
Course Dessert
Cuisine Italian
Servings 10 servings
Calories 300 kcal
9” springform pan
Parchment paper
Non-stick spray
- 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
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.