Limoncello cheesecake use the popular Italian liqueur to create a bright but decadent dessert. For extra authenticity and creamy richness, this lemon cheesecake uses Italian mascarpone and ricotta cheese. Treat your tastebuds to an Italian holiday!
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I’ve been taking escapism to the max lately.
And this limoncello cheesecake with mascarpone and ricotta is perfect for those I need a vacation vibes.
One bite of this rich lemon cheesecake and you’ll be on your own personal vacation on the sundrenched Italian coastline.
We’re talking bright citrus flavor in a rich mascarpone ricotta cheesecake nestled on a crisp graham crust.
Heavenly.
Decadent.
Make it! You know you want to!
And then serve it as it or deck it out with whipped cream, more lemon zest and the best homemade strawberry topping for cheesecake.
Ingredients and Kitchen Supplies
To make this you’ll need:
- Crust ingredients- Graham cracker crumbs, sugar, and melted butter
- Mascarpone cheese– Softened to room temperature so it’s easier to beat
- Sugar– Granulated
- Ricotta cheese– This is not the time to try to cut fat down! Make sure you’re using whole milk ricotta.
- Limoncello– Your favorite brand or- better yet- homemade limoncello.
- Pure vanilla extract
- Lemon zest
- Eggs– Room temperature
You’ll need the following kitchen tools and supplies:
- a stand mixer or hand mixer
- measuring cups and spoons
- a spatula
- springform pan
- nonstick spray
- a zester or grater
How to Make Limoncello Cheesecake
1. Make the crust.
Combine the ingredients for the crust and mix them together until the graham cracker crumbs resemble coarse wet sand. Press them into the springform pan and bake. For detailed instructions and troubleshooting, check out my graham cracker crust recipe.
2. Make the limoncello cheesecake filling.
Beat the mascarpone cheese and sugar together in the bowl of an electric mixer fitted with the paddle attachment or with a handheld mixer on medium speed for 3 minutes or until the mixture is light and fluffy.
Then, beat in the ricotta , mixing for another minute.
Scrape down the sides of the bowl and beat again, to make sure the ricotta is fully incorporated.
Next, turn the mixer on low and beat in the limoncello, vanilla, and lemon zest.
Finish the batter by beating in the eggs, one at a time, with the mixer on medium-low, scraping down the bowl as needed and mixing until the batter is smooth.
Pour the cheesecake filling over the cooled crust.
3. Bake the cheesecake.
Fill a baking dish with water and place it on the bottom rack of your oven.
Preheat the oven to 350 degrees.
Once the oven is preheated, place the cheesecake on the middle or top rack of the oven.
Bake the cheesecake for 50-55 minutes or until the center is almost set but still jiggles.
Turn the oven off, crack the door open, and let the cheesecake sit for 15 minutes before taking it out of the oven to cool completely.
4. Chill the cheesecake.
Once the cheesecake is cool, wrap it tightly in plastic wrap and refrigerate it for at least 6 hours but up to overnight. Serve and enjoy!
Storing Cheesecake
Any type of cheesecake, including this limoncello cheesecake, needs to be stored in the fridge.
To store it, wrap it in plastic wrap while on the bottom of the springform pan, lightly pressing the plastic so it touches the top of the cheesecake.
Refrigerate it for up to 4 days.
FAQs
u003cstrongu003eWhat is mascarpone cheese?u003c/strongu003e
Mascarpone cheese is an Italian cream cheese. It’s a mild, buttery soft cheese that’s less tangy than the American version of cream cheese but is super rich and decadent.
What is the best tin to bake cheesecake in?
If you want to make a cheesecake, you absolutely need a springform pan.
Why use a water bath when making cheesecake?
This recipe doesn’t use a water bath in that the springform pan is not sitting in the tray of water, but it does use water in a baking dish below the cheesecake. The water bath helps the cheesecake bake gently and evenly, which helps prevent cracking.
Do I need to add lemon juice to this cheesecake?
No. This cheesecake has plenty of tart, lemony flavor from the addition of the limoncello itself and the lemon zest.
Tips and Tricks
- Do not skip the water in the oven. The moist heat cooks the cheesecake more gently so you are less likely to get cracks.
- Make sure you let the cheesecake rest in the cracked oven before you take it out of the oven. This also helps keep the cheesecake from cracking.
- Don’t open the oven during the first 40 minutes or so of the bake time. Keeping even, constant heat, also helps keep the cheesecake from cracking.
- If your cheesecake does crack anyway, don’t worry! Cover any cracks with whipped cream, strawberry topping, or candied lemon slices.
Other Cheesecake Recipes
- No Bake Italian Cheesecake
- No Bake Pumpkin Cheesecake
- Italian Style Pumpkin Cheesecake
- No Bake Chocolate Cheesecake with Oreo Crust
- Chocolate Cheesecake Crepes
- Easy and Pretty Puff Pastry Cheesecake Cups
- Raspberry Cheesecake Popsicles
- Lemon Berry Cheesecake Bars
Other Recipes with Limoncello
- Boozy Lemonade Slushies
- How to Make Homemade Limoncello Recipe
- Easy Alcoholic Lemonade Cocktail (Spiked Lemonade) Recipe
- The Most Refreshing Boozy Arnie Palmer Cocktail (John Daly)
- Boozy Strawberry Lemonade Slushies
Did you make this? Let me know!
Did you make this limoncello cheesecake recipe or any other recipe on my site? Leave me a comment below and let me know how you liked it. And make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs 15 crackers
- 2 tablespoons sugar
- 1/4 pound 1 stick unsalted butter, melted
- For the filling:
- 16 ounces mascarpone cheese at room temperature
- 1 1/4 cup sugar
- 1 1/2 cups whole-milk ricotta cheese 12 ounces
- 1/2 cup Italian limoncello at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest plus extra for serving (2 lemons)
- 5 large eggs at room temperature
Instructions
- Make the crust by mixing the ingredients for the crust together until the graham cracker crumbs resemble coarse wet sand. Press them into the springform pan and bake at 350 for 8 minutes or until golden. For detailed instructions and troubleshooting, check out my graham cracker crust recipe.
- When the crust is golden around the edges, remove it from the oven and let it cool.
- Fill a baking dish with water and place it on the bottom rack of your hot oven.
- While the crust cools, beat the mascarpone cheese and sugar together in the bowl of an electric mixer fitted with the paddle attachment on medium speed for 3 minutes or until the mixture is light and fluffy.
- Once the mascarpone cheese and sugar mixture is light and fluffy, beat in the ricotta cheese. Scrape down the sides of the bowl and beat again, to make sure the ricotta is fully incorporated.
- Turn the mixer on low and beat in the limoncello, vanilla, and lemon zest, scraping down the sides as needed.
- Finish the batter by beating in the eggs, one at a time, with the mixer on medium-low, scraping down the bowl as needed and mixing until the batter is smooth.
- Pour the cheesecake filling over the cooled crust.
- Place the cheesecake on the middle or top rack of the oven. Bake the cheesecake for 50-55 minutes or until the center is almost set but still jiggles.
- Turn the oven off, crack the door open, and let the cheesecake sit for 15 minutes before taking it out of the oven to cool completely on the counter.
- Once the cheesecake is cool, wrap it tightly in plastic wrap and refrigerate it for at least 6 hours but up to overnight. Serve and enjoy!
Notes
Nutrition
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