Limoncello Italian Cheesecake

8 Ounces Graham Cracker Crumbs
6 Tablespoons Melted Butter
3 Tablespoon Grated Lemon Zest, Divided
1 (12 Ounce) Container of Ricotta Cheese
2 (8 Ounce) Packages Cream Cheese At Room Temperature
1 Cup Sugar
1/2 Cup Limoncello Liqueur
4 Large Eggs At Room Temperature
1 Teaspoon Fiori di Sicilia Extract or 1 Teaspoon Vanilla Extract

Lemon Curd Topping:
1/2 Cup Freshly Squeezed Lemon Juice
1/2 Cup Granulated Sugar
2 Large Eggs
2 Tablespoons Butter
3 Lemons for Garnish
Preheat oven to 350 degrees F.

Lightly grease the bottom and sides of a 9-inch springform pan.

In a bowl, mix together the crumbs, butter, and 1 tablespoon of lemon zest.

Press the crumb mixture over the bottom of the pan, and bake until golden brown, about 15 minutes.

Cool crust completely.

Wrap the bottom and sides of the pan in aluminum foil.In a bowl, beat the ricotta cheese with an electric mixer on medium speed until creamy.

Add the cream cheese and sugar, and beat until smooth.

Add the limoncello, extract, remaining lemon zest, and beat until blended.

Add the eggs, one at a time.

Pour the cheesecake mixture over the crumbs, and place the pan into a larger roasting pan.

Pour enough hot water into the roasting pan until it comes halfway up the sides.
Bake until the cheesecake is golden and the center still has a little wobble, about 1 hour.
Let the cake sit until it cools to room temperature.

To make the curd, whisk together the lemon juice, sugar and eggs until thoroughly blended.
Pour the mixture into a small saucepan over low heat, whisking continually until the curd has thickened, about 5 to 7 minutes.

Take the curd off the heat and whisk in the butter until smooth.

Pour the curd through a fine strainer over the cheesecake.
Refrigerate the cheesecake until it is cold, about 6 to 8 hours.
Cut lemons into small slices and place them on top of the cake for decor
Refrigerate at 1 more hour

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