Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, citrus ricotta cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Citrus Ricotta Cheesecake is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Citrus Ricotta Cheesecake is something which I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Citrus Ricotta Cheesecake:

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

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!

So that’s going to wrap it up for this special food citrus ricotta cheesecake recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!