Today is my mother’s birthday. She was a fantastic Italian cook, even though she wasn’t Italian. She was also an incredible baker that was known for her cheesecakes. Her fabulous Apple Bavarian Torte is a favorite with many in the family and still the one Eric & the kids request the most.

Needless to say, I inherited my love for baking from my mother. To honor her on this day, I am posting a cheesecake recipe. While this is not one she ever made, I think she would have enjoyed it. Those in the family that have tried it certainly do!

Limoncello Ricotta Cheesecake (adapted from Ina Garten via foodnetwork.com) Total Time Required: 7 hours 50 minutes (includes chilling time), Active Time: 25 minutes, Bake Time: 65 minutes, Chilling Time: 6 hours, Yield: 12 servings

Ingredients:

For the crust:

• 2 cups (8 ounces) graham cracker crumbs
• 2 tablespoons sugar
• 1/4 pound (1 stick) unsalted butter, melted

For the filling:

• 16 ounces cream cheese, at room temperature
• 1-1/4 cup sugar
• 12 ounces (1-1/2 cups) Ricotta Con Latte cheese
• 1/2 cup Italian limoncello, at room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon grated lemon zest, plus extra for serving (2 lemons)
• 6 large eggs, at room temperature
• whipped cream for serving, if desired

Directions:

Preheat the oven to 350ºF. Position a rack in the center of the oven. Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray.

For the crust: combine the graham cracker crumbs, sugar, and butter in a food processor or medium bowl and mix until moistened.

Press the mixture evenly in the prepared dish and 1/4 inch up the sides. Bake for 8 minutes then set it aside to cool.

For the filling: place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy.

Add the ricotta and beat for another minute, scraping down the bowl.

With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute.

With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth.

Pour the filling over the crust.

Place the baking dish in a roasting pan large enough to hold the dish completely flat. Place the pan in the oven and carefully pour enough hot tap water into the roasting pan to come halfway up the sides of the baking dish. Bake the cheesecake for 50 to 55 minutes, until it is almost set in the center. (It will still be a little jiggly when the pan is gently shaken.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking.

Take the baking dish out of the water bath and place it on a rack to cool completely. Wrap the pan with plastic wrap and refrigerate for at least 6 hours.

Sprinkle the cheesecake with extra grated lemon zest and cut into 12 pieces.

Serve cold with whipped cream, if desired.

Mom would love this!  ~Linda

Limoncello Ricotta Cheesecake (adapted from Ina Garten via foodnetwork.com) Total Time Required: 7 hours 50 minutes (includes chilling time), Active Time: 25 minutes, Bake Time: 65 minutes, Chilling Time: 6 hours, Yield: 12 servings

Ingredients:

For the crust:

• 2 cups (8 ounces) graham cracker crumbs
• 2 tablespoons sugar
• 1/4 pound (1 stick) unsalted butter, melted

For the filling:

• 16 ounces cream cheese, at room temperature
• 1-1/4 cup sugar
• 12 ounces (1-1/2 cups) Ricotta Con Latte cheese
• 1/2 cup Italian limoncello, at room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon grated lemon zest, plus extra for serving (2 lemons)
• 6 large eggs, at room temperature
• whipped cream for serving, if desired

Directions:

Preheat the oven to 350ºF. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking dish with nonstick cooking spray.

For the crust: combine the graham cracker crumbs, sugar, and butter in a food processor or medium bowl and mix until moistened. Press the mixture evenly in the prepared dish and 1/4 inch up the sides. Bake for 8 minutes then set it aside to cool.

For the filling: place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour the filling over the crust.

Place the baking dish in a roasting pan large enough to hold the dish completely flat. Place the pan in the oven and carefully pour enough hot tap water into the roasting pan to come halfway up the sides of the baking dish. Bake the cheesecake for 50 to 55 minutes, until it is almost set in the center. (It will still be a little jiggly when the pan is gently shaken.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking dish out of the water bath and place it on a rack to cool completely. Wrap the pan with plastic wrap and refrigerate for at least 6 hours. Sprinkle the cheesecake with extra grated lemon zest and cut into 12 pieces. Serve cold with whipped cream, if desired.