Ina Garten Limoncello Ricotta Cheesecake

Ina Garten limoncello ricotta cheesecake is a light, creamy dessert bar with cream cheese, fresh ricotta and limoncello that comes together in 7 hours 20 minutes including chilling. This make-ahead easy dessert fits Easter brunch, summer cookouts, baby showers and holiday dinner parties.

Bake the cheesecake in a hot water bath, then leave it in the switched-off oven for 15 minutes. Skip that and the top cracks as it cools, and the texture turns dry instead of silky.

Ina Garten says she has made this cheesecake too many times to count, and guests are always surprised by how light it tastes. She cuts it into small squares instead of big dense wedges, and the lemon zest on top tells everyone what flavor to expect before the first bite.

Source: Cooking for Jeffrey (2016)

Ina Garten Limoncello Ricotta Cheesecake

0.0 from 0 votes

Course: DessertCuisine: American, ItalianDifficulty: Medium

Servings

12

servings

Prep time

25

minutes

Cooking time

1

hour 

3

minutes

Calories

380

kcal

A buttery graham cracker crust holds a silky, tangy filling that stays light thanks to the ricotta. A gentle water bath and a long chill keep it smooth, creamy and crack-free.

Ingredients

• 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 fresh ricotta
  

• 1/2 cup Italian limoncello liqueur, 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
  

Directions

• Prep the pan: Preheat the oven to 350°F and position a rack in the center. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.
• Make the crust: Mix 2 cups graham cracker crumbs, 2 tablespoons sugar and 1/4 pound melted butter in a medium bowl until moistened. Press it evenly into the pan and 1/4 inch up the sides, then bake for 8 minutes and set aside to cool.
• Beat the base: Beat 16 ounces cream cheese and 1 1/4 cups sugar in a stand mixer with the paddle attachment on medium speed for 3 minutes, until light and fluffy. Then add 1 1/2 cups ricotta and beat for another minute, scraping down the bowl.
• Add the flavors: With the mixer on low, add 1/2 cup limoncello, 1 teaspoon vanilla and 1 tablespoon lemon zest. Beat for 1 minute until everything is blended.
• Add the eggs: Turn the mixer to medium-low and add the 5 eggs one at a time, beating until each is incorporated. Scrape down the bowl and mix until the batter is smooth, then pour it over the crust.
• Set up the water bath: Set the baking pan inside a roasting pan large enough to hold it completely flat. Place it in the oven, then carefully pour in enough hot tap water to come halfway up the sides of the baking pan.
• Bake and rest: Bake for 50 to 55 minutes, until almost set in the center. It should still jiggle a little when you gently shake the pan, so turn off the heat and leave it in the water bath for 15 minutes.
• Chill the cheesecake: Lift the pan out of the water bath and cool it completely on a rack. Wrap the whole pan in plastic wrap and refrigerate for at least 6 hours or overnight.
• Zest and serve: Sprinkle extra grated lemon zest over the top and cut the cheesecake into 12 pieces. Serve it cold, using a hot dry knife for clean slices.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid Artisan 5-quart stand mixer, Cuisinart 16-inch roasting pan with rack, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I get clean slices of this cheesecake?

Use a hot, dry knife, since the warm blade glides through the creamy filling without dragging it. Wipe the knife clean between cuts so every square looks neat.

Can I make this limoncello cheesecake ahead of time?

Yes, it is actually best made ahead. Prepare it completely, wrap the pan well and refrigerate for up to 3 days, then add the extra lemon zest right before serving.

Why do I need a water bath?

The hot water around the pan bakes the cheesecake gently and evenly, so the top stays smooth instead of cracking. Leaving it in the water for 15 minutes after the heat is off helps the same way.

Can I use a different liqueur if I don't have limoncello?

You can, but limoncello gives the bright lemon flavor this cheesecake is known for. If you swap it, choose another citrus liqueur and keep the amount the same so the batter stays the right consistency.

What is the most common mistake with this cheesecake?

Using cold ingredients is the big one, because cold cream cheese and eggs leave lumps in the batter. Let the cream cheese, limoncello and eggs come to room temperature first so the filling beats up smooth.