MINI RICOTTA & LIMONCELLO CHEESECAKE
With a creamy, citrus-scented filling and a buttery graham cracker crust, they are topped with fresh strawberries and mixed berries for a burst of flavor.
Whether you need to throw a party or just fancy a refreshing dessert, this simple cheesecake recipe is sure to impress.
Makes 6 mini cheesecake
INGREDIENTS:
For the crust:
- 1 cup graham crackers, crushed
- 5 tablespoons unsalted butter, melted
For the ricotta and limoncello filling:
- 1 cup ricotta cheese (whole or part-skim milk)
- 8 oz cream cheese (one block, softened)
- ½ cup powdered sugar (plus more for dusting)
- 2 tablespoons limoncello
- 1 teaspoon lemon zest (preferably from an organic lemon)
- 1 large egg
- 1 teaspoon vanilla extract
For decoration:
- Fresh strawberries (whole or cut in half)
- Mixed berries (blueberries, raspberries, blackberries)
- Powdered sugar for dusting
Equipment:
- Muffin pan or silicone cupcake molds
- Blender or ziplock bag and rolling pin for crumbling crackers
- Large bowl for mixing
- Hand mixer or whisk
METHOD:
Prepare the crust:
Preheat oven to 350°F
.
Crush graham crackers with a blender or place in a ziplock bag and roll with a rolling pin until finely ground.
Combine the crushed graham crackers with the melted butter in a bowl and mix until smooth.
Press the mixture into the bottom of muffin pans or molds, using the back of a spoon to create a firm, even layer.
Bake the crust for 5 to 7 minutes until solidified, then remove it from the oven and let it cool.
Prepare the ricotta and limoncello filling:
In a large bowl, combine the ricotta and softened cream cheese. Mix until smooth and creamy.
Add the powdered sugar, limoncello, lemon zest, and vanilla extract.
Mix well.
Beat in the egg until the filling is smooth and fully incorporated.
Assemble and bake:
Spread the ricotta and limoncello filling over the prepared crusts, filling each mold almost to the brim.
Bake at 350°F for 20 to 25 minutes, or until the cheesecakes are set and lightly browned on the edges.
The center should still be slightly browned.
Remove from oven and allow mini cheesecakes to cool to room temperature.
Then refrigerate for at least 2 hours (preferably overnight) for them to solidify completely.
Decorating and serving:
Just before serving, dust the mini cheesecakes with powdered sugar.
Garnish with fresh strawberries or a mix of berries.
If desired, a few fresh mint leaves can also be added for an extra splash of color.
Tips:
No-bake version: Omit the egg and do not cook the filling.
Dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of water and mix with the ricotta mixture.
Refrigerate for at least 4 hours to set.
Flavor customization: For a stronger limoncello flavor, you can add an extra tablespoon of limoncello or a splash of fresh lemon juice.
These mini ricotta and limoncello cheesecakes are light, refreshing and perfect for any occasion, with the tartness of lemon and berries complementing the creamy filling. Enjoy!
