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The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

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Rich, tangy and not too sweet, a new take on the everyday cheesecake

Ricotta-Semolina Cheesecake

1 hour 20 minutes active, plus cooling and chilling

A blend of whole-milk ricotta and mascarpone provided plenty of flavor and a rich, creamy texture, while whipped egg whites lightened the cake. Semolina flour gave structure to the cheese mixture and created a “crust” on the exterior. While we loved the flavor of Marsala here, dry sherry was a decent substitute. A fruit compote or citrus curd is the perfect partner to this barely sweet cheesecake. Our favorite grocery-store brand of ricotta is Calabro.

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