Lemon Ricotta Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup brown sugar
  • 2 tablespoons water
  • 2 large lemons, one sliced into thin rounds, the other zested
  • 4 cups whole milk
  • 1 ¾ cups semolina flour
  • ½ teaspoon Kosher salt
  • 1¼ cups granulated sugar
  • 3 tablespoons unsalted butter
  • 4 large eggs
  • 2 cups full fat ricotta cheese
  • Confectioners’ sugar for dusting
Instructions
  1. Preheat the oven to 325F. Butter a 9 inch round springform pan.
  2. In a medium sized bowl, mix together brown sugar and water. Stir until a slurry forms. Add thinly sliced lemon and toss to coat. Set aside.
  3. Meanwhile, heat milk over medium heat in a medium saucepan until it starts to simmer. Working in batches, whisk in the semolina flour and salt, until mixture is thick but not lumpy. Continue to stir over for 2 minutes. Remove the saucepan from the heat.
  4. Transfer mixture to a large bowl and stir in sugar and butter until combined. Let cool slightly.
  5. Add lemon zest in batter, then beat in the eggs, one at a time, until well combined combined. Next, beat in ricotta.
  6. Pour batter into buttered pan and gently level with a rubber spatula. Arrange lemon slices on top and pour about ½ of the brown sugar slurry on top, just to evenly coat the lemons.
  7. Bake until set and golden in places, about 1 hour and 20 minutes. Transfer the pan to a rack to cool, then transfer to fridge for at least an hour. Once the cheesecake is chilled, sprinkle with confectioners’ sugar and serve.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/02/23/lemon-ricotta-cheesecake-thanks-voting-timt-best-madison/