Citrus Ricotta Cheesecake
Cooking Instructions
- 1
Preheat oven to 350º.
- 2
Grease a 9” springform pan with butter, then coat with Semolina flour.
- 3
Separate 4 eggs. Reserve.
- 4
Add 1/2 cup of the sugar, lime zest, and lemon zest to bowl of a food processor, pulse to combine.
- 5
Add ricotta and mascarpone. Blend for 10 seconds, scraping the side as needed.
- 6
Add salt, lemon juice, lime juice, marsala, semolina, and 4 egg yolks to the bowl of the processor, combine for 10 seconds. Transfer to a large mixing bowl.
- 7
In a stand mixer, whip 4 egg whites on medium high for a minute till foamy, then add remaining 1/4 cup sugar, whip until droopy peaks form, not stiff.
- 8
Mix 1/3 of whipped egg whites to batter, thoroughly combine to loosen it. Then gently fold in the remaining 2/3.
- 9
Gently pour into the prepared pan with semolina dusting. No crust, no water bath.
- 10
Tamp cake pan to remove any air bubbles.
- 11
Bake on the middle rack for 40-45 minutes till medium brown and jiggling like jello.
- 12
If there are cracks on the sides, that’s ok. As the cake cools, cracks may form in the middle as it settles.
- 13
Cool in pan at room temp for 2 hours.
- 14
Transfer to frig for 2 hours.
- 15
Run a knife around the sides to release. Remove the side of the pan.
- 16
Serve with summer fruit.
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