Limoncello Cheesecake

For the cheesecake base

1. Line a 20 cm springform pan with parchment paper at the bottom.
2. Pour the biscuits into a blender and blend until they transform into crumbs.
3. Transfer these crumbs into a bowl and add the melted butter
4. Mix everything with a spoon until a consistent mixture forms.
5. Take the biscuit mixture and gently press on the pan to create the cheesecake base.
6. Chill the base for 30 minutes until it solidifies.

For the cream cheese filling

1. Soak the gelatin in cold water for approximately 10 minutes.
2. Squeeze the lemons and strain the juice.
3. Whisk the ricotta and cream cheese together in a bowl.
4. Add the grated lemon zest, continue blending, and introduce the icing sugar and lemon juice, maintaining the mixing process.
5. Heat the cream in a saucepan, turning off the heat just before boiling.
6. Squeeze the gelatin and, with the heat off, incorporate it into the hot cream.
7. Stir briskly until everything is dissolved.
8. Allow the mixture to cool before gradually pouring it into the cheese blend, continuously stirring for thorough integration.
9. Pour this cheesecake filling mix onto the cheesecake base, using a spatula to level the surface.
10. Place the pan in the refrigerator for a minimum of 2 hours to set.

For the glaze

1. Combine water and sugar in a saucepan, along with strained limoncello and cornstarch.
2. Stir with a whisk and bring the mixture to a boil.
3. Turn off the heat once it reaches a boil and add turmeric to dissolve.
4. Let the glaze cool, and then pour it over the cheesecake, returning it to the refrigerator for an additional 2 hours to firm up.

For decoration

1. For decoration, thinly slice the lemon.
2. Remove the cake from the pan and adorn it with lemon slices and mint leaves.