Slice of Joy Cheesecake

In the refrigerator, drain ricotta overnight in a colander lined with paper towels or cheese cloth.

Set rack in the middle of the oven. Preheat oven to 350 degrees F

Grease 10” or 12” spring-form pan thoroughly with baking spray or butter.

To prepare the cheesecake batter:

• In a large bowl, beat eggs with an electric mixer until light yellow.
• Add in granulated sugar, almond flour, 1 tsp. cinnamon, limoncello, lemon juice and zest, and stir until incorporated.
• Add in ricotta 1/2 a cup at a time, stirring constantly.

To make the mascarpone cream topping:

• In a separate cold bowl, whip heavy cream, vanilla extract, and confectioners’ sugar. Slowly add in mascarpone, whipping until the topping becomes stabilized.
• Fold 2 large tbsp. mascarpone cream topping into the cake mixture. Place the remainder of mascarpone cream topping in refrigerator.
• Pour cake mixture into pan. Sprinkle remaining cinnamon over the top, and swirl through the mixture with a toothpick.
• Bake the cake in the oven for about 90 minutes, or until a toothpick comes out clean.
• Cool cake on a wire rack. Cover, and chill until ready to serve.

To prepare the cranberries for garnish:

• Boil the cranberries gently in water or orange juice with sugar.
• Carefully lay the cranberries out individually on a non-stick tray and allow to cool down and harden.

To serve:

• Frost the cake with a layer of mascarpone cream topping and decorate with cranberries and cookie crumbles.