A light lemon based ricotta cheesecake originating in Naples and traditionally served during Carnevale in Italy. I found this version in the New York Times.
Ingredients
- 3 tablespoons unsalted butter
- 2 pints whole milk
- 1¾ cups semolina flour
- ½ teaspoon fine sea salt
- 1¾ cups caster sugar
- 1 large or 2 small lemons
- 4 large eggs
- 2 cups fresh ricotta cheese strained, 2 cups
- Icing sugar for sprinkling
Servings:
Instructions
- Preheat the oven to 160 C. Butter an 11-inch round cake pan.
- Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes.
- Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
- Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.
- Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with icing ’ sugar while still hot. Once the cake has cooled, sprinkle with icing sugar once more, then serve.
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