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!