Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
Galbani® Strawberry Champagne Tiramisu
Donatella’s Cannoli Supreme Dessert Martini
Galbani® Rigatoni alla Vodka
Galbani® Holiday Hangover Pizza
Apulian Focaccia with Galbani® Mascarpone
Galbani® Three Cheese Stuffed Eggplant Dip
Galbani® Cheers To Cannoli Ice Cream
Galbani® Pineapple & Pancetta Pinsa
Galbani® Insalata Di Ricotta
Galbani® Lemon & Lavender Ricotta Cake
Galbani® Boozy Berry Mascarpone Ice Cream
Galbani® Baked Ziti With Mini Meatballs
Galbani® Three-Cheese Manicotti
Galbani® Sweet & Salty Ricotta Board
Galbani® Panna Cotta Al Mascarpone
Galbani® Ricotta-Topped Gnocchi & Eggplant
Galbani® Lemon Ricotta Pancakes
Galbani® Grilled Dessert Pizza
Galbani® Mafaldine, Mushrooms & Mascarpone
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Mini Tiramisu Trifles
Galbani® Creamy Paccheri Pasta
The Metro Pizza Sicilian by Chef John Arena
Donatella’s Slice of Joy Cheesecake
Galbani® Scrumptious S'Mores Pizza
Galbani® Lemon Ricotta Zeppole
Galbani® Pumpkin Meringue Cheesecake
Galbani® Creamy Mascarpone Mushroom Farrotto
Galbani® Three-Cheese Salami Calzone
Galbani® Mascarpone Napoleon
Galbani® Zucchini Flower Pizza
Galbani® Garden Fresh Lasagna
Tastes of Summer Cheese Plate
Galbani® Seafood Stuffed Shells
Galbani® Mascarpone Coconut Crepe Cake
Galbani® Ricotta & Mascarpone Mousse
Galbani® Ravioli Alla Donatella
Galbani® Honey Truffle Bruchetta
Galbani® Limoncello Cannoli
The Winter Cheese Plate
Galbani® Whipped Ricotta Parfait
Galbani® Butternut Squash Ravioli
Galbani® Wild Mushroom Ragu
Galbani® Roasted Tomato Soup
Galbani® Ricotta Fritters
Galbani® Stuffed Zucchini Flowers
Galbani® Crostini Trio
Galbani® Autumn Harvest Pie
Galbani® Fig & Pig Pizza
Galbani® Baked Mac & Cheese
Galbani® Truffle Lasagna
Galbani® Golosi
Galbani® Stuffed Chicken Roulades
Galbani® Limoncello Ricotta Cheesecake
Galbani® Lime Ricotta Pancakes
<
>
Galbani® Limoncello Ricotta Cheesecake
INGREDIENTS
Cheesecake
8
Large eggs
2 cups
Sugar
½ cup
All-purpose flour, sifted
3 lbs.
Galbani Whole Milk Ricotta
½ cup
Heavy cream, whipped to soft peaks
¾ tsp.
Vanilla extract
¼ cup
Sweet liqueur, such as limoncello
Juice and grated zest of 1 lemon, strained
Topping
1 tbsp.
Confectioners’ sugar
1 cup
Granulated sugar
METHOD
Cheesecake
Preheat oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan.
Beat eggs in a large bowl with an electric mixer until foamy and light yellow. Add sugar and beat on medium speed until smooth. Add flour and beat until incorporated. Add Ricotta and whipped cream and beat until smooth. Add lemon juice, lemon zest, vanilla, and liqueur to Ricotta and stir gently until incorporated.
Pour mixture into pan, place on a rimmed baking sheet, and bake for 1 hour and 45 minutes or until a toothpick inserted in center comes out clean.
Turn off oven and leave cheesecake in it to settle for 10 minutes. Remove from oven to cool completely.
Dust top of cheesecake with confectioners’ sugar. (This will be background for caramel flourish.)
Topping
Line a baking sheet with wax paper. Put granulated sugar in a saucepan over medium heat. Stir constantly as sugar melts. It will bubble and begin to turn golden. When the liquid becomes deep golden, remove from stove.
Dip metal spoon into molten sugar and drizzle onto wax paper, forming letters or design. Let harden, then gently peel off paper and arrange on cheesecake.
If making ahead, cover, refrigerate, and bring to room temperature before serving.