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Ricotta-Semolina Cheesecake

10 Servings

1 hour 20 minutes active, plus cooling and chilling

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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.




Don’t be surprised if the cake cracks as it cools. The whipped egg whites give the cake an incredibly light, fluffy texture, but they also make it delicate enough that cracks are inevitable.

1 hour

20 minutes active, plus cooling and chilling


  • 149

    grams (¾ cup) white sugar, divided

  • 2

    teaspoons grated lemon zest, plus 1 tablespoon lemon juice


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Deborah K.
February 28, 2024
What to do with leftover homemade ricotta?
I haven't actually tasted the finished product yet, just the batter of delicious goodness. Which was amazing. I had about the right amount of leftover ricotta cheese from lasagna night and we love our lemon dessert, so I'm excited to try the final thing. Only thing I changed was substituting limoncello for the Marsala/sherry - partly because it's what I have on hand and partly to further ramp up the lemon-ness.
Jeff R.
October 27, 2023
Lots of equipment
This recipe looks good and I will be making it. It would be nice for the instructions to consider a wider range of tools; it specifies a food processor, a baking oven, a stand mixer and a whisk attachment, which is a lot for a small kitchen, I guess I'll be improvising with my hand mixer, and rubbing the pan with butter instead of the cooking spray.
Debi H.

where is the nutritional information? Specifically carb content?

Lynn C.

Hi Debi -

We understand that it's helpful to know the nutritional information for recipes. However, we are not a health food magazine and, therefore, do not have a nutritionist on staff to accurately calculate the nutritional details for all of our recipes. Computer programs to calculate nutritional analysis are wildly inaccurate so we don't feel confident in using and publishing their results.

The Milk Street Team

Lisa S.

This really ended being more of a ricotta pie without a crust than a cheesecake when we made it. It deflated considerably after the 4 hours of cooling. Nice flavor though and very easy plus a little less dense than a typical ricotta pie. Not sure the semolina “crust” added anything to this other than a bit of grittiness that didn’t seem necessary.