Ricotta Limoncella No Crust Cheesecake

This cheesecake is a little lighter because it has no crust and uses ricotta cheese. It is still sweet and delicious and super easy to put together.

8 large eggs
2 cups sugar
1/2 cup all-purpose flour
3 pounds ricotta
1/2 cup heavy cream, whipped until soft peaks form
Juice and grated zest of 1 lemon
3/4 teaspoon vanilla extract
1/4 cup limoncello
Topping (optional)
1 tablespoon confectioners
1 cup granulated sugar

Preheat oven to 350 degrees F. Grease bottom and sides of 9-inch springform pan.
Beat eggs in large bowl with electric mixer until foamy and light yellow. Add sugar and beat on medium speed until smooth. Add flour and beat until incorporated. Add ricotta and whipped cream and beat until smooth. Add lemon juice, lemon zest, vanilla and liqueur to the ricotta and stir gently until incorporated. Pour mixture into pan, place on rimmed baking sheet and bake for 1 hour 45 minutes or until a toothpick inserted in the center comes out clean. Turn off the over and leave to sit for 10 minutes. Remove from oven to cool completely. Dust the top of the cheesecake with confectioners sugar. Serve.

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