Description
Indulge in the zesty goodness of this Limoncello Cheesecake topped with a luscious Lemon Curd. The perfect dessert to brighten up any occasion!
Ingredients
Scale
Graham Cracker Crust:
- 8 ounces Graham Cracker Crumbs
- 6 tablespoons Melted Butter
- 3 tablespoons Grated Lemon Zest, divided
Cheesecake Filling:
- 1 (12-ounce) Container Ricotta Cheese
- 2 (8-ounce) Packages Cream Cheese, room temperature
- 1 cup Sugar
- 1/2 cup Limoncello Liqueur
- 4 Large Eggs, room temperature
- 1 teaspoon Fiori di Sicilia Extract or Vanilla Extract
Lemon Curd Topping:
- 1/2 cup Freshly Squeezed Lemon Juice
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 2 tablespoons Butter
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9-inch springform pan.
- Mix together the crumbs, butter, and 1 tablespoon of lemon zest. Press onto the bottom of the pan and bake until golden brown.
- Beat ricotta cheese until creamy. Add in cream cheese, sugar, limoncello, extract, and lemon zest.
- Beat in eggs one at a time. Pour mixture over crust.
- Place pan in a roasting pan with hot water. Bake until set.
- Cool and refrigerate.
- For the lemon curd, whisk lemon juice, sugar, and eggs in a saucepan over low heat. Cook until thickened.
- Off heat, whisk in butter. Strain over cheesecake.
- Refrigerate cheesecake until cold.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 150mg