Citrus Ricotta Cheesecake Recipe by Jim Kennedy
Cooking Instructions 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 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. 1 Preheat oven to 350º. 1 Preheat oven to 350º. 2 Grease a 9” springform pan with butter, then coat with Semolina flour. 2 Grease a 9” springform pan with butter, then coat with Semolina flour. 3 Separate 4 eggs. Reserve. 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. 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. 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. 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. 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. 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. 9 Gently pour into the prepared pan with semolina dusting. No crust, no water bath. 10 Tamp cake pan to remove any air bubbles. 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. 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. 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. 13 Cool in pan at room temp for 2 hours. 14 Transfer to frig 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. 15 Run a knife around the sides to release. Remove the side of the pan. 16 Serve with summer fruit. 16 Serve with summer fruit. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cucumber refreshing salad ✨ Super Lemon Cookies Duck L’orange Pistachio White Chocolate Rum Ice Cream Bars Zucchini Bean Stew - Vegan Cucumber refreshing salad ✨ Super Lemon Cookies Duck L’orange Pistachio White Chocolate Rum Ice Cream Bars Zucchini Bean Stew - Vegan Spicy Yogurt Soup/ Kari/ kaari Aloo ki tarkari Baby corn Fritters Salmon in Foil Tilapia Fish Mutton Akni Paneer satay Hot sauce Kadhi pakoda Gluten-free Oats Lemon Poppy seeds Cupcake + Srikhand Frosting Spicy Yogurt Soup/ Kari/ kaari Aloo ki tarkari Baby corn Fritters Salmon in Foil Tilapia Fish Mutton Akni Paneer satay Hot sauce Kadhi pakoda Gluten-free Oats Lemon Poppy seeds Cupcake + Srikhand Frosting