(Best if made the day before)
3 – (8 ounce) packages cream cheese softened
1 cup mascarpone cheese
1 cup whole milk ricotta cheese
1 cup ricotta cheese whole milk
1 cup sugar
1/3 cup tapioca flour or (cornstarch)
½ cup limoncello liquer
3 large eggs
1 cup heavy whipping cream
2 tbsp. lemon zest
¼ tsp. salt (preferably sea salt)
1 box lemon cookies or wafer. i.e lemon shortbread
1/2 stick melted margarine
1- 9 inch spring form pan
Preheat the oven to 350 F
Cooking time 75 to 80 minutes
1) Make the lemon crust by blending the lemon cookies in food processor with the melted butter.
2) Place the crumbs in a thin layer on the bottom of a 9-inch spring form pan. Cook until the crust is a slightly browned on top approximately 12 minutes. Chill in freezer for 10 minutes while you make your filling.
Limoncello Cream Cheese Filling
Place 3 ounce package of the cream cheese,sugar, and the flour in a large mixing bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the mascarpone cheese and ricotta cheese blend for one minute on medium speed. Scrape the bottom well with a spatula. Add the eggs in one at a time.
Add the heavy cream, while scraping bottom to avoid any lumps with the cream cheese mixture. When well blended add limoncello and zest. Incorporate well.
Gently pour the cheese filling on top of the chilled cookie cracker crumb spring form pan.
Place the spring form pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour and 15-20 minutes. Until lightly browned on top and firm.
Turn oven off and leave cheesecake in oven for an hour with door closed. After an hour , remove from oven and cool cake or wire rack or on stove top so air circulates under the cake. This will prevent the top from cracking.
Cover the cake with plastic wrap and refrigerate. Leave in the spring form pan until ready to serve.
Serve with lemon curd or whipped cream to garnish.