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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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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.