Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, citrus ricotta cheesecake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Citrus Ricotta Cheesecake is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Citrus Ricotta Cheesecake is something that I’ve loved my whole life. They’re 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 cook that.

The ingredients needed to make Citrus Ricotta Cheesecake:

1. Prepare 3/4 cup cane sugar, separated into ½, ¼
2. Get 1 1/2 tsp lime zest
3. Take 1 1/2 tsp lemon zest
4. Get 2 cups ricotta
5. Prepare 1 cup mascarpone
6. Take 3/4 tsp kosher salt
7. Make ready 1 tbsp lemon juice
8. Get 1 tbsp lime juice
9. Prepare 2 tbsp dry marsala wine
10. Prepare 1/4 cup semolina flour, additional to coat cake pan
11. Take 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 is going to wrap this up with this special food citrus ricotta cheesecake recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!