Limoncello Ricotta Cheesecake Recipe

Limoncello Ricotta Cheesecake

• Level: Easy
• Yield: 12 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 12 servings)
  Calories: 499 | Total Fat: 29 g | Saturated Fat: 15 g | Carbohydrates: 46 g | Dietary Fiber: 1 g | Sugar: 33 g | Protein: 9 g | Cholesterol: 159 mg | Sodium: 283 mg
• Total: 7 hr 50 min (includes chilling time)
• Active: 25 min

For the crust:

• Nonstick cooking spray
• 2 cups graham cracker crumbs (15 crackers)
• 2 tablespoons sugar
• 1/4 pound (1 stick) unsalted butter, melted

For the filling:

• 16 ounces cream cheese, such as Philadelphia, at room temperature
• 1 1/4 cups sugar
• 1 1/2 cups whole-milk ricotta cheese (12 ounces), homemade or store-bought
• 1/2 cup Italian limoncello, at room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon grated lemon zest, plus extra for serving (2 lemons)
• 5 extra-large eggs, at room temperature

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1. Preheat the oven to 350 degrees F. Position a rack in the center. Generously coat a 9 x 13 x 2-inch baking pan with nonstick cooking spray for effortless release.
2. For the crust, combine graham cracker crumbs, sugar, and melted butter in a medium bowl until evenly moistened. Press firmly into the bottom of the prepared pan and 1/4 inch up the sides. Bake 8 minutes, then cool for a perfect base.
3. For the filling, beat cream cheese and sugar in an electric mixer with paddle attachment on medium speed for 3 minutes until light and fluffy. Blend in ricotta for 1 minute, scraping sides. On low, add limoncello, vanilla, and lemon zest; beat 1 minute. Add eggs one at a time on medium-low, mixing until smooth. Pour over cooled crust for silky texture.
4. Place the baking pan in a larger roasting pan. Fill roasting pan with hottest tap water halfway up baking pan sides. Bake 50-55 minutes until center is almost set with a slight jiggle. Turn off oven; leave cheesecake inside with door closed 15 minutes to avoid cracks. Cool on wire rack, cover, and chill 6+ hours. Top with fresh lemon zest, slice into 12, and serve chilled for a burst of citrus bliss.

Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.