Lemoncello Ricotta Cheesecake

I walked the oversized isles of Costco one Tuesday, or maybe it was a Wednesday, scanning the snacks, looking for nothing in particular but hoping to discover a new treat. And then I saw a bright yellow bag with the words Lemoncello Chocolate Almonds written across it and I knew I needed it in my life. I didn’t buy it but I took a photo of the ingredients and soon enough thoughts of lemon cream and white chocolate were constantly swirling in my head. I love the pucker lemon adds to dessert. Maybe that’s why this loaf cake is a favorite. But with Shavuot approaching, I had a feeling those flavors would translate well in a cheesecake. Oh my, they exceeded my highest hopes.

The base is a dainty crust made from almond flour that has a wonderfully nutty tone. The cake is made from ricotta cheese, keeping to the Italian inspo, it also lends a lighter texture than cream cheese. And the ganache is a combination of white chocolate and cream. And laced through it all the lemon extract gives a sly, understated presence to brighten each bite. It’s a lovely cake. A first choice for me compared to the heavy cheesecakes I often encounter. If these flavors stopped you in your tracks just like they did for me, I think you must make this cake, if only for the joy one delightful slice will bring you.

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Lemoncello Ricotta Cheesecake 

Ingredients

for the crust,

1 cup almond flour

¼ cup all purpose flour

3 tbsps sugar

1 egg yolk

2 tbsps butter, melted

½ tsp vanilla extract

for the cake,

32 oz. (900g) ricotta cheese

¾ cup sugar

4 large eggs

2 tbsps cornstarch

2 tsps lemon extract

1 tsp vanilla extract

½ tsp sea salt

for the ganache,

¾ cup heavy cream

400g white chocolate, broken into pieces

¼ tsp lemon extract

Zest from ½ lemon

Directions

Preheat the oven to 325F.

Very (very) generously butter a 9 inch springform pan.

Heat a saucepan over medium heat, add almond flour and constantly stir to roast until fragrant and slightly deepened. Alternately you can do this in a 300F oven for 4-5 minutes. Transfer to a bowl. Add the flour, sugar, yolk, butter and vanilla and mix to combine. Pour mixture into the springform pan and press to create a crust. Bake for 10 minutes. Remove from the oven and set aside while you make the filling.

In a large bowl, mix the ricotta, sugar, eggs, cornstarch, lemon extract, vanilla extract, and salt with a hand mixer until you get a smooth batter. Pour over the almond crust, smoothing the top with a spatula, and tap 1-2 times to remove air bubbles. Bake for 60 minutes or until the edges are set and the center is slightly jiggly. Allow to cool on a wire rack before refrigerating for 6 hours or overnight. 

The next day, make the ganache. Heat heavy cream in a saucepan over medium heat until the edges start to bubble. Remove from heat and add the white chocolate, lemon extract and zest. Let it sit 5 minutes before stirring. Stir until you get a smooth, lump free ganache. Pour over the cheesecake and refrigerate until ready to serve.

Carefully unring the springform pan and cut slices with a sharp knife. Enjoy!