Steps to Make Any-night-of-the-week Citrus Ricotta Cheesecake
Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Ultimate Citrus Ricotta Cheesecake. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Citrus Ricotta Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Citrus Ricotta Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Citrus Ricotta Cheesecake is 8 healthy slices. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Citrus Ricotta Cheesecake estimated approx 1 hour.
To get started with this recipe, we must prepare a few ingredients. You can cook Citrus Ricotta Cheesecake using 11 ingredients and 16 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Citrus Ricotta Cheesecake:
- 3/4 cup cane sugar, separated into ½, ¼
- 1 1/2 tsp lime zest
- 1 1/2 tsp lemon zest
- 2 cups ricotta
- 1 cup mascarpone
- 3/4 tsp kosher salt
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 2 tbsp dry marsala wine
- 1/4 cup semolina flour, additional to coat cake pan
- 4 eggs, separated
Steps to make Citrus Ricotta Cheesecake
- Preheat oven to 350º.
- Grease a 9” springform pan with butter, then coat with Semolina flour.
- Separate 4 eggs. Reserve.
- Add 1/2 cup of the sugar, lime zest, and lemon zest to bowl of a food processor, pulse to combine.
- Add ricotta and mascarpone. Blend for 10 seconds, scraping the side as needed.
- 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.
- 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.
- Mix 1/3 of whipped egg whites to batter, thoroughly combine to loosen it. Then gently fold in the remaining 2/3.
- Gently pour into the prepared pan with semolina dusting. No crust, no water bath.
- Tamp cake pan to remove any air bubbles.
- Bake on the middle rack for 40-45 minutes till medium brown and jiggling like jello.
- If there are cracks on the sides, that’s ok. As the cake cools, cracks may form in the middle as it settles.
- Cool in pan at room temp for 2 hours.
- Transfer to frig for 2 hours.
- Run a knife around the sides to release. Remove the side of the pan.
- Serve with summer fruit.
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