Limoncello ricotta cheesecake from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 232) by Ina Garten

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Notes about this recipe

  • peggy_b7via1 on May 21, 2026

    I add a layer of sweetened whipping cream that I add a little splash of limoncello to while whipping. Hides any cracks that happen. Definitely better if made the day before you need it.

  • julesamomof2 on May 26, 2022

    This was delicious with just a hint of the limoncello. Baked this 2 days ahead and it was perfect. Served self-serve style with raspberries and whipped cream.

  • anya_sf on January 26, 2019

    After baking 55 minutes, the cheesecake had just completely set in the center. It was very moist and creamy, not overdone at all, and not dense. The lemon flavor was not as pronounced as I'd expected and the crust was surprisingly soft. Really good!

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