Gluten-Free Limoncello Ricotta Cheesecake with Limoncello Whipped Cream
A light, creamy Italian-style cheesecake infused with bright limoncello and rich ricotta, set atop a gluten-free graham crust and finished with a delicate limoncello whipped cream. This dessert captures the sunshine of the Amalfi Coast in every bite.
Equipment
- 9-inch springform pan
- Parchment paper
- Aluminum foil
- Mixing bowl place in fridge or freezer before making the cream
- Regular baking equipment
Ingredients
For the Gluten Free Crust
- 1 package Kinnikinnick Gluten-Free Graham Crumbs or similar GF brand
- 6 tbsp Softened butter I use more than box states
For the Filling
- 16 oz Ricotta cheese drain overnight
- 16 oz Cream cheese bring to room temp
- 3/4 cup Granulated sugar
- 5 Eggs
- 1/2 cup Limoncello
- 1 tbsp Vanilla extract
- 2 tbsp Lemon juice freshly squeezed
For the Whipped Cream
- 1 cup Heavy whipping cream
- 3 tbsp Powdered sugar
- 1-2 tbsp Limoncello
Instructions
Prepare the crust
- Mix gluten-free graham crumbs and softened butter until combined.
- Spray or butter the sides of the pan. Use parchment paper on botton of pan for easy transfer
- Press firmly into the bottom of a springform pan.
Make the filling
- Beat ricotta until smooth and then add cream cheese and mix until creamy and lump-free.
- Add sugar and blend well.
- Add eggs one at a time, mixing gently after each.
- Stir in limoncello, lemon zest, lemon juice, and vanilla. Do not overmix—this keeps the texture light and prevents cracking.
Bake the cheesecake
- Before adding the filling, add aluminum foil to the outside of the pan to prevent any leakage. Pour filling over crust.
- Place pan on a baking sheet. Add water to the baking sheet to keep oven moist. Bake for 65–75 minutes until center is just set. Turn off oven, crack door, and let cool inside for 1 hour. This slow cooling prevents cracks and keeps the texture silky.
Chill
- At least 4-6 hours. I like to back the cheescake the day before.
Make the Limoncello Whipped Cream
- This steps can happen right before you serve the Cheesecake. Beat heavy cream until soft peaks form. Add powdered sugar and limoncello. Continue beating to medium peaks. Keep it light—don’t overwhip.
Notes
- Drain ricotta overnight if possible for the best texture.
- Use high-quality limoncello for authentic flavor.
- This cheesecake is lighter than traditional New York style—very Italian.
- If you need a Spring Form pan, this one from Amazon is great.