I’ve baked the “Limoncello Ricotta Cheesecake,” from The European Cake Cookbook, by Tatyana Nesteruk (recipe below). Thirteen years ago, I visited Florence, and I still smile when I think about the lemon liqueur from the Amalfi coast, served ice cold. Limoncello tastes like sweet/syrupy lemon lollipops.

This cheesecake is “European” in its use of ricotta, rather than cream cheese. Its texture is light and fluffy. Perfect for summertime.

I baked my cake in an 8-inch springform pan (rather than a 9-inch). Graham cracker crumbs + butter always make a winning cake crust.

Mixing the creamy mascarpone with the sugar, lemon zest, limoncello, and eggs is a pleasure. And blending in the ricotta makes a yellowy custard.

This cake needs to be baked in a water bath, but fear not. I wrapped my springform pan in foil, as instructed, and sat it in a deep, wide baking dish in the oven. Easy. I did need to pour more water into the bath after 75 minutes of baking.

This cake needed to bake for two hours, until “almost completely set.” It cooled in the oven, then in the fridge overnight. This gave me a pristine cake, with a smooth, tan top.

 

 

 

 

The limoncello cream, to decorate the top of the chilled cake, was my biggest challenge. Mascarpone, limoncello, heavy cream, and sugar needed to be cold and whipped into stiff peaks, then piped onto the cake. My resulting “limoncello butter,” after all of my whipped-cream-anxiety, tasted fine and creamy.

Enjoy this fluffy, light cake. Taste and feel all of the lemon zest and that sweet, wet crust.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for July 2019 were ~

  1. Apricot Almond Dream Cake
  2. Strawberries & Cream Crêpe Cake
  3. Limoncello Ricotta Cheesecake
  4. Raspberry Princess Torte

Strawberries & Cream Crêpe Cake

Limoncello Ricotta Cheesecake

Raspberry Princess Torte

Apricot Almond Dream Cake

  • Note - this cake was not chosen by any group members