Ricotta Semolina Cheesecake Recipes

RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
• Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
• Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
• Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.

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.

RICOTTA SEMOLINA CHEESECAKE RECIPE

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 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. In a medium saucepan, use a potato masher or fork to mash half of the berries. Stir in the sugar, lemon zest, lavender and salt. Bring to a boil over medium-high, stirring frequently. Add the remaining blueberries and return to a boil. Reduce to medium-low and simmer, stirring occasionally, until the juices thicken and most of the berries have popped, 6 to 8 minutes. Off heat, stir in the lemon juice. Discard the zest. Cool to room temperature.