A light and creamy cheesecake, perfectly paired with an espresso. This dessert is sunshine on a plate. The Limoncello Ricotta Cake captures everything we love about Italy. Bright citrus from the Amalfi Coast, creamy ricotta from the countryside, and the indulgent zip of limoncello to bring it all together. This cake makes life a little more beautiful.
We start with imported Italian ricotta, smooth and rich, blended with sugar, eggs, and zest from 2 whole Amalfi lemons. The aroma alone brings memories of seaside towns and warm breezes. A splash of limoncello liqueur carries the lemon flavor through. It’s like a dessert and digestif in one. All of the alcohol should bake off in the oven.
Bake gently until golden. The cake should develop a soft, custard-like center and a lightly crisp edge. Once cooled, dust it with powdered sugar and serve it with espresso or cappuccino. It’s not overly sweet — just balanced, creamy, and bursting with lemon flavor.
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
- 1 cup imported Italian ricotta
- 3 eggs
- ½ cup sugar
- Zest of 2 Amalfi lemons
- Splash of limoncello
- olive oil for greasing
- Powdered sugar for dusting
Directions:
- Preheat the oven to 350 degrees Fahrenheit (175 C).
- Mix sugar, eggs, and zest in a bowl.
- Add the ricotta to the bowl. Fold the ricotta into the egg mixture to help maintain the air pockets of the cheese.
- Grease a small cake tin with olive oil. You can also use parchment paper.
- Pour your batter into the greased pan and bake for 40 minutes.
- Cool the cake in the tin on the counter.
- Before serving, dust with powdered sugar.