Lemon Ricotta Cake NYT

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http://cooking.nytimes.com/recipes/1017240-migliaccio-lemon-ricotta-cake
Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.

Featured in: A Family Affair.

Lemon, Ricotta, Semolina Flour, Ital

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Ingredients

  • 3 tablespoons unsalted butter
  • 1 quart whole milk
  • 1 3/4 cups semolina flour
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups sugar
  • 1 large or 2 small lemons
  • 4 large eggs
  • 1 pound (2 cups) fresh ricotta cheese, strained
  • Confectioners’ sugar for sprinkling
  • Raspberry sauce (see recipe)

Preparation

Step 1

GREDIENTS
3 tablespoons unsalted butter
1 quart whole milk
1 ¾ cups semolina flour
½ teaspoon kosher salt
1 ¾ cups sugar
1 large or 2 small lemons
4 large eggs
1 pound (2 cups) fresh ricotta cheese, strained
Confectioners’ sugar for sprinkling
Raspberry sauce:
INGREDIENTS
1 cup raspberry jam
2 tablespoons fresh lemon juice
PREPARATION
Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio.

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