Lime Grand Marnier Agave Cheesecake

Name: Lime Grand Marnier Agave Cheesecake
Total time: 3600 s
Yield: 12 slices
Cuisine: American
Ingredients: 3/4 cup cane sugar, separated into ½, ¼; 2 tbsp lime zest; 1 tbsp orange zest; 2 cups ricotta; 1 cup mascarpone; the juice of 3 limes; the juice of 1/2 orange; 2 tbsp dry marsala wine; 1/4 cup semolina flour, additional to coat cake pan; 3/4 tsp kosher salt; 4 eggs, separated

Jim Kennedy @jimkmaus

This ricotta-based cheesecake has the smoothness of mascarpone, the backbone of dry marsala, the tart lime forefront of juice and zest with a back note of orange zest and juice. Soak with Grand Marnier and top with agave after baking. It's a lot of flavor. It works.

Jim Kennedy @jimkmaus

Saved

Ingredients

1 hour

12 slices

3/4 cupcane sugar, separated into ½, ¼
2 tbsplime zest
1 tbsporange zest
2 cupsricotta
1 cupmascarpone
the juice of 3 limes
the juice of 1/2 orange
2 tbspdry marsala wine
1/4 cupsemolina flour, additional to coat cake pan
3/4 tspkosher salt
4eggs, separated

Saved

Steps

1 hour

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 orange zest to bowl of a food processor, pulse to combine.
5

Add ricotta and mascarpone. Blend for 10-15 seconds, scraping the side as needed.
6

Add lime juice, orange juice, marsala, semolina, salt, 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

Bake on the middle rack for 40-45 minutes till medium brown and jiggling like jello.
10

If there are cracks on the sides, that’s ok. As the cake cools, cracks may form in the middle as it settles.
11

Cool in pan at room temp for 2 hours.
12

Transfer to frig for 2 hours.
13

Run a knife around the sides to release. Remove the side of the pan.
14

Poke the top with a toothpick 6-8 times. Pour Grand Marnier on top of cheesecake to coat. Let stand for 1 hour to soak.
15

Cover with agave. Refrigerate for 1 hour.
16

Serve at room temp.