Ricotta Semolina Cheesecake

By lorik

Ingredients

• 149 grams (3/4 cup) white sugar, divided
• 2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
• 1 16-ounce container (2 cups) whole-milk ricotta
• 1 8-ounce container (1 cup) mascarpone
• 43 grams (1/4 cup) semolina flour, plus more for pan
• 4 large eggs, separated
• 2 tablespoons dry Marsala wine
• 3/4 teaspoon kosher salt

Details

Servings 10
Adapted from milkstreet.com

Preparation

Step 1

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.

Tip: Don’t be surprised if the cake cracks as it cools. The whipped egg whites give the cake an incredibly light, fluffy texture, but they also make it delicate enough that cracks are inevitable.