RICOTTA SEMOLINA CHEESECAKE RECIPE

Ricotta Semolina Cheesecake Recipe image

Provided by bweber

Number Of Ingredients 13

149 grams (¾ cup) white sugar, divided
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
1 16-ounce container (2 cups) whole-milk ricotta
1 8-ounce container (1 cup) mascarpone
43 grams (¼ cup) semolina flour, plus more for pan
4 large eggs, separated
2 tablespoons dry Marsala wine
¾ teaspoon kosher salt
15 ounces blueberries (about 3 cups)
¼ cup white sugar
2 2-inch strips lemon zest, plus ¼ teaspoon lemon juice
¼ teaspoon dried lavender
Pinch kosher salt

Steps:

Heat the oven to 350ºF with a rack in the middle position. Coat the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with semolina flour, tapping out the excess. In a stand mixer with a whisk attachment, whip the egg whites on medium-high until light and foamy.With the mixer running, slowly add the remaining ¼ cup of sugar and continue to whip until the whites hold soft peaks, 1 to 2 minutes. Add a third of the egg whites to the cheese mixture and fold until combined. Add the remaining whites and fold until just incorporated. Transfer to the prepared pan, spreading into an even layer and tapping on the counter to release any large air bubbles. Bake until the top is lightly browned and the cake is just set but still jiggles when shaken, 40 to 45 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Cover and refrigerate for at least 2 hours. Run a knife around the inside of the pan and remove the pan sides before slicing. In a medium saucepan, use a potato masher or fork to mash half of the berries. Stir in the sugar, lemon zest, lavender and salt. Bring to a boil over medium-high, stirring frequently. Add the remaining blueberries and return to a boil. Reduce to medium-low and simmer, stirring occasionally, until the juices thicken and most of the berries have popped, 6 to 8 minutes. Off heat, stir in the lemon juice. Discard the zest. Cool to room temperature.