Citrus Ricotta Cheesecake
Citrus Ricotta Cheesecake

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, citrus ricotta cheesecake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lemon, lime and orange zest perk up this ricotta-based cheesecake. A graham cracker crust provides crunch while a dusting of confectioners' sugar adds a pretty finish. Beat cream with an electric mixer until stiff peaks form; set aside. Add ricotta, zests, lemon juice, salt, and gelatin mixture; gently stir until smooth.

Citrus Ricotta Cheesecake is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Citrus Ricotta Cheesecake is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have citrus ricotta cheesecake using 11 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Citrus Ricotta Cheesecake:
  1. Take 3/4 cup cane sugar, separated into ½, ¼
  2. Make ready 1 1/2 tsp lime zest
  3. Prepare 1 1/2 tsp lemon zest
  4. Get 2 cups ricotta
  5. Prepare 1 cup mascarpone
  6. Make ready 3/4 tsp kosher salt
  7. Make ready 1 tbsp lemon juice
  8. Prepare 1 tbsp lime juice
  9. Make ready 2 tbsp dry marsala wine
  10. Prepare 1/4 cup semolina flour, additional to coat cake pan
  11. Prepare 4 eggs, separated

In a medium bowl, sift sugar and flour. In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine. Once smooth, add the eggs and process only until well combined.

Instructions to make Citrus Ricotta Cheesecake:
  1. Preheat oven to 350º.
  2. Grease a 9” springform pan with butter, then coat with Semolina flour.
  3. Separate 4 eggs. Reserve.
  4. Add 1/2 cup of the sugar, lime zest, and lemon zest to bowl of a food processor, pulse to combine.
  5. Add ricotta and mascarpone. Blend for 10 seconds, scraping the side as needed.
  6. 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.
  7. 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.
  8. Mix 1/3 of whipped egg whites to batter, thoroughly combine to loosen it. Then gently fold in the remaining 2/3.
  9. Gently pour into the prepared pan with semolina dusting. No crust, no water bath.
  10. Tamp cake pan to remove any air bubbles.
  11. Bake on the middle rack for 40-45 minutes till medium brown and jiggling like jello.
  12. If there are cracks on the sides, that’s ok. As the cake cools, cracks may form in the middle as it settles.
  13. Cool in pan at room temp for 2 hours.
  14. Transfer to frig for 2 hours.
  15. Run a knife around the sides to release. Remove the side of the pan.
  16. Serve with summer fruit.
  17. Ready to serve and ENJOY!

Add sugar and flour mixture and gently mix to combine. Once smooth, add the eggs and process only until well combined. In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat.

So that is going to wrap this up with this exceptional food citrus ricotta cheesecake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!