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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Jay Gadafi
g-j56@gmail.comThis cheesecake is a bit pricey to make, but it's worth it for a special occasion. The ingredients are all high-quality, and the flavor is amazing.
Yuri Majin
m_y@gmail.comI'm lactose intolerant, so I substituted almond milk for the regular milk in the recipe. It turned out great! I couldn't even tell the difference.
sara osman
osman_sara@hotmail.comThis cheesecake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Adam Baba Fans Club
b-adam93@gmail.comI added a cup of fresh berries to the cheesecake batter before baking. It turned out beautifully and tasted even better!
Abubakar Cheema
c_a93@hotmail.frThis cheesecake is a great make-ahead dessert. I made it the day before I needed it, and it was even better the next day. The flavors had really had time to meld together.
Aram ibrahim
iaram94@hotmail.comI followed the recipe exactly, but my cheesecake didn't turn out right. It was too dry and crumbly. I'm not sure what went wrong.
Suman Murmu
murmu_suman34@hotmail.comThis cheesecake was a bit too dense for my taste. I also found the flavor to be a bit bland. However, I did like the crust, which was crispy and flavorful.
BoppedUFN
boppedufn@gmail.comI'm not usually a fan of cheesecake, but this one changed my mind. The ricotta and semolina give it a light and fluffy texture that I loved. The flavor was also perfect - not too sweet and not too tangy.
shazi jutt
shazi@yahoo.com5 stars! This cheesecake is amazing! The ricotta and semolina give it a unique and delicious flavor. The crust is also perfect - crispy and buttery. I will definitely be making this again.
Erickys cyricks
cyricks.erickys@gmail.comThis was my first time making a ricotta semolina cheesecake, and I was pleasantly surprised at how easy it was. The instructions were clear and concise, and the cheesecake turned out beautifully. It was a big hit with my family and friends.
Satter Mahmud
mahmud.s38@hotmail.comI've made this cheesecake several times now, and it's always a hit. It's so easy to make and always turns out perfectly. I love the combination of ricotta and semolina - it gives the cheesecake a wonderful flavor and texture.
AH REJON
ah.r@hotmail.comThis cheesecake was a delight! The ricotta and semolina gave it a unique and flavorful twist that I had never experienced before. The texture was creamy and smooth, and the crust was perfectly crispy. I will definitely be making this again!