RICOTTA SEMOLINA CHEESECAKE
Steps:
- Heat the oven to 350ºF with a rack in the middle position. Coat the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with semolina flour, tapping out the excess.
- In a food processor, combine ½ cup of the sugar and the lemon zest. Process until moist and fragrant, about 15 seconds.
- Add the ricotta and mascarpone and process until smooth, about 30 seconds, scraping down the sides as needed. Add the semolina, egg yolks, Marsala, lemon juice and salt, then process until combined, about 10 seconds. Transfer to a large bowl.
- In a stand mixer with a whisk attachment, whip the egg whites on medium-high until light and foamy.With the mixer running, slowly add the remaining ¼ cup of sugar and continue to whip until the whites hold soft peaks, 1 to 2 minutes. Add a third of the egg whites to the cheese mixture and fold until combined. Add the remaining whites and fold until just incorporated. Transfer to the prepared pan, spreading into an even layer and tapping on the counter to release any large air bubbles.
- Bake until the top is lightly browned and the cake is just set but still jiggles when shaken, 40 to 45 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Cover and refrigerate for at least 2 hours. Run a knife around the inside of the pan and remove the pan sides before slicing.
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Dustin Lopez
[email protected]This cheesecake is out of this world! The ricotta and semolina combination is so unique and flavorful. The crust is also perfect. I can't wait to make this again.
Randi Roberts
[email protected]I've made this cheesecake several times and it's always a hit! The ricotta and semolina combination is so unique and flavorful. The crust is also perfect. I love how easy this cheesecake is to make. It's definitely a keeper!
Suyed Ahmod
[email protected]This cheesecake is a must-try! The ricotta and semolina combination is divine. The crust is also very good. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make cheesecake.
Gerlie Mashudu
[email protected]This is the best cheesecake I've ever had! The ricotta and semolina combination is so unique and flavorful. The crust is also perfect. I will definitely be making this again and again.
Abdullah Jatail
[email protected]This cheesecake is amazing! It's so creamy and flavorful. The semolina adds a nice texture, and the crust is perfectly crispy. I will definitely be making this again.
HA Hriday Das
[email protected]This cheesecake is out of this world! The ricotta and semolina combination is so unique and flavorful. The crust is also perfect. I can't wait to make this again.
Didi Lantz
[email protected]I've made this cheesecake several times and it's always a hit! The ricotta and semolina combination is so unique and flavorful. The crust is also perfect. I love how easy this cheesecake is to make. It's definitely a keeper!
sourov khan
[email protected]This cheesecake is a must-try! The ricotta and semolina combination is divine. The crust is also very good. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make cheesecake.
Ali Alemadi
[email protected]I love this cheesecake! It's so creamy and flavorful. The semolina adds a nice texture, and the crust is perfectly crispy. I will definitely be making this again.
Eunice Chiwamba
[email protected]This cheesecake is amazing! The ricotta and semolina combination is so unique and flavorful. The crust is also perfect. I will definitely be making this again and again.
Sumon Hossain
[email protected]I made this cheesecake for a party and it was a huge success! Everyone loved it. The cheesecake was creamy and delicious, and the crust was flaky and buttery. I will definitely be making this again.
Avineel Pratap
[email protected]This cheesecake is a keeper! It's creamy, flavorful, and has a beautiful presentation. The semolina crust is a nice touch, and it adds a bit of extra texture to the cheesecake. I would definitely recommend this recipe to anyone looking for a deliciou
Fazi Rehman
[email protected]I was a bit skeptical about the semolina in this cheesecake, but I was pleasantly surprised! It added a nice texture and flavor to the cheesecake, and it wasn't grainy at all. The cheesecake was also very easy to make, and it turned out perfectly. I
Danial Rafaqat
[email protected]This cheesecake was a hit with my family! The ricotta and semolina combination was new to me, but it was absolutely delicious. The cheesecake was creamy and flavorful, and the crust was perfectly crispy. I will definitely be making this again!
Ibrahim Hachem
[email protected]I've always been a fan of ricotta cheesecakes, and this one is no exception. The semolina adds a nice twist, giving the cheesecake a slightly nutty flavor and a bit of extra texture. The crust is also very good, and it holds up well to the creamy fil
Morty Is meat
[email protected]This ricotta semolina cheesecake was a delightful treat! The texture was smooth and creamy, with a slightly grainy texture from the semolina that added a nice touch. The ricotta and lemon flavors complemented each other perfectly, and the crust was b