When life gives you limoncello, make this easy and delicious ricotta cheesecake! My obsession for anything with lemons or limoncello is no secret so naturally im obsessed with this cheesecake and I think you will too! Check out my dads recipe in this video!
2 cups ricotta cheese well drained
4 tablespoons sugar granulated
4 tablespoons limoncello creamy or not
lemon zest from 1 lemon
Preheat the oven to 350℉ (175°C) .
Grease or use non-stick spray to coat an 8 x 8 square baking pan. Set aside.
In a mixing bowl, whip the ricotta until creamy.
Add the eggs, one at a time. Make sure to scrape down the sides of the bowl.
Add the sugar, one tablespoon at a time. Scrape down the sides of the bowl.
Add the lemon zest and the limoncello. Beat until smooth.
Pour batter into greased 8 x 8 pan.
Bake for 30-35 minutes until light golden, firm and set.
Allow to cool before serving or can be refrigerated and served the next day.
If desired, garnish with powdered sugar, small berries, mint leaves and drizzle with extra limoncello.