I’ve baked the “Limoncello Ricotta Cheesecake,” from The European Cake Cookbook, by Tatyana Nesteruk (recipe below). Ten 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.

Limoncello Ricotta Cheesecake
The European Cake Cookbook, Tatyana Nesteruk

1½ cups graham cracker crumbs (about 10 whole cookies)
¼ cup butter, melted
8 oz. mascarpone cheese, softened
¾ cup sugar
Zest from 1 lemon
⅓ cup limoncello
4 large eggs
32 oz. whole milk ricotta cheese

Limoncello Cream:
4 oz. mascarpone cheese, softened
2 Tbsp. limoncello
1 cup heavy cream, chilled
3 Tbsp. sugar

Preheat the oven to 335℉. Double wrap the bottom of a 9-inch springform pan with foil, in preparation for a water bath. Ready a deep baking dish large enough to accommodate the springform pan.

Prepare the crust first. In a large bowl, toss together the cookie crumbs and melted butter until the crumbs are well coated. Transfer the crumbs to the prepared springform pan and use a large spoon to press the crumbs into a firm and even crust.

In a large mixing bowl, cream together the mascarpone, sugar, lemon zest, and limoncello for 1 minute on medium speed. Add the eggs, 1 at a time, mixing well after each addition. Add the ricotta cheese last, mixing until well combined.

Pour the cheesecake batter over the prepared crust. Prepare a simple water bath by placing the springform pan into the large baking dish and then adding about 1 inch of water into the pan. Bake the cake in the preheated oven for 1 hour, 45 minutes to 2 hours; the center should be almost completely set. Add more water to the pan if all the water evaporates during baking. Turn off the oven once the cake is baked and allow to cool in the oven for 30 minutes before removing from the oven. Set the cake into the refrigerator and cool completely overnight.

Prepare the limoncello cream when ready to serve. In a small bowl, cream together the mascarpone cheese and limoncello for 1 minute on medium speed. In a separate bowl, using a hand mixer,  whisk the cream and sugar for 4-5 minutes until stiff peaks form. Add the cheese and whisk again for 1 minute. Transfer the cream to a piping bag tipped with a star tip. Garnish the top of the cheesecake with cream and lemon wedges.

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