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Rich, tangy and not too sweet, a new take on the everyday cheesecake
Milk Street Bowtie Ricotta-Semolina Cheesecake

Ricotta-Semolina Cheesecake

1 hour 20 minutes active, plus cooling and chilling

Free

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.

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
3/4 teaspoon kosher salt
Ingredients
  • 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

Directions
  1. 01
    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.
    See Demo
  2. 02
    In a food processor, combine ½ cup of the sugar and the lemon zest. Process until moist and fragrant, about 15 seconds. Add the ricotta and mascarpone and process until smooth, about 30 seconds, scraping down the sides as needed. Add the semolina, egg yolks, Marsala, lemon juice and salt, then process until combined, about 10 seconds. Transfer to a large bowl.
    See Demo
    Ccs2
  3. 03
    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.
    See Demo
  4. 04
    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.
    See Demo
Tip: 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.
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Ricotta-Semolina Cheesecake

Get Ready to Cook

10

Servings

1 hour

20 minutes active, plus cooling and chilling

Tip

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.

Ingredients
  • 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

Step 1 of 4

Preheat the oven and coat the pan with cooking spray and flour

semolina flour for pan

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.

Step 2 of 4

Mix the cheeses in the food processor

½
cup white sugar
2
teaspoons grated lemon zest
1
16-ounce container (2 cups) whole-milk ricotta
1
8-ounce container (1 cup) mascarpone
43
grams (¼ cup) semolina flour
4
large egg yolks
2
tablespoons dry Marsala wine
1
tablespoon lemon juice
¾
teaspoon kosher salt

In a food processor, combine ½ cup of the sugar and the lemon zest. Process until moist and fragrant, about 15 seconds.


Add the ricotta and mascarpone and process until smooth, about 30 seconds, scraping down the sides as needed. Add the semolina, egg yolks, Marsala, lemon juice and salt, then process until combined, about 10 seconds. Transfer to a large bowl.

Step 3 of 4

Whisk eggs with cheese and transfer mixture to pan

4
egg whites
¼
cup white sugar

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.

Step 4 of 4

Bake the cake, let it cool and serve

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.

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