16 servings
Component
For the membrane:
Non-stick cooking spray
1 1/2 cups Graham cracker crumbs
1 tablespoon sugar
4 tablespoons butter without salt, melted
For the cheese filling:
16 ounces of cream cheese, like Philadelphia, at room temperature
¼ A cup of mascarpone cheese at room temperature
1 cup whole milk
1 cup sugar
1 1/2 cups whole milk ricotta cheese (12 ounces)
1/2 cup Italian limoncello, at room temperature
1 teaspoon pure vanilla extract
4 large eggs at room temperature
directions
Preheat the oven to 350 degrees F. Place a rack in the center of the oven. Spray a 9×13 x 2-inch baking pan with non-stick cooking spray.
For the crust, mix in a medium bowl the crumbs of graham, sugar and butter and mix until wet. Press the mixture evenly on the bottom of the prepared pan / bake for 10 minutes and set aside to cool.
For the filling, place the cream cheese mascarpone and sugar in a bowl of an electric mixer with the paddle connection. Beat on medium speed for 5 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping the bowl.
When the mixer is low, add the limoncello, vanilla and milk and beat for a minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape the bowl and mix until the batter is smooth. Pour over the crust.
Place the baking pan on a baking sheet.
Bake 60-70 minutes, until almost set in center and lightly brown in dots on top of cake.
Cool to room temperature. Cover the dish with foil and refrigerate overnight. Cut into 16 pieces for serving.
