Categories: Cakes
Ingredients
- For the crust:
- Nonstick cooking spray
- 2 cups graham cracker crumbs (15 crackers)
- 2 tablespoons sugar
- 1/4 pound (1 stick) unsalted butter, melted
- For the filling:
- 16 ounces cream cheese, such as Philadelphia, at room temperature
- 1 1/4 cup sugar
- 1 1/2 cups whole-milk ricotta cheese (12 ounces), homemade or store-bought
- 1/2 cup Italian limoncello, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon grated lemon zest, plus extra for serving (2 lemons)
- 5 extra-large eggs, at room temperature
Directions
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Preheat the oven to 350 degrees F.
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Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
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For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl.
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Mix until moistened.
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Press the mixture evenly in the prepared pan and 1/4 inch up the sides.
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Bake for 8 minutes.
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Set aside to cool.
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For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment.
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Beat on medium speed for 3 minutes, until light and fluffy.
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Add the ricotta and beat for another minute, scraping down the bowl.
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With the mixer on low, add the limoncello, vanilla, and lemon zest.
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Beat for one minute.
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With the mixer on medium-low, add the eggs, one at a time, until incorporated.
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Scrape down the bowl and mix until the batter is smooth.
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Pour over the crust.
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Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven.
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Pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan.
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Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.)
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Turn off the heat.
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Leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking.
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Take the baking pan out of the water bath.
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Place on a rack to cool completely.
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Wrap the entire pan with plastic wrap.
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Refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.