Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, citrus ricotta cheesecake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Recipe courtesy of Food Network Kitchen. Other citrus cheesecakes, whether orange, bergamot, or key lime, are no more complicated than swapping one ingredient for its equivalent; for more on sourcing obscure essential oils. Here is how you cook that. This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter.

Citrus Ricotta Cheesecake is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Citrus Ricotta Cheesecake is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must 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. 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. Make ready 1 cup mascarpone
6. Make ready 3/4 tsp kosher salt
7. Take 1 tbsp lemon juice
8. Get 1 tbsp lime juice
9. Take 2 tbsp dry marsala wine
10. Prepare 1/4 cup semolina flour, additional to coat cake pan
11. Take 4 eggs, separated

Second, this cheesecake combines vibrant citrus with creamy Italian Ricotta cheese… I mean —-> YES PLEASE!!! This cheesecake has a serious amount of flavor going on - without being overly. A deliciously sweet cheesecake that looks amazing. It’s a new year, and with it comes lots of good intentions and new resolutions.

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!

A deliciously sweet cheesecake that looks amazing. It’s a new year, and with it comes lots of good intentions and new resolutions. I usually make one or two, half-heartedly, but never seem to keep them. So this year, I’m going to be a realist. Using ricotta cheese makes for a cheesecake that’s not only lighter, but also has a different taste.

So that is going to wrap it up for this exceptional food citrus ricotta cheesecake recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!