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.
- Frost the cake with a layer of mascarpone cream topping and decorate with cranberries and cookie crumbles.
Chef Donatella Arpaia Tip: To make this recipe extra festive, consider dusting the sides of the cheesecake with confectioners’ sugar prior to frosting it.