Best Substitute for Marsala in Ricotta-Semolina Cheesecake

Question

Today's Kitchen Minutes discussed the ricotta-semolina cheesecake that dates all the way back to Milk Street: the New Home Cooking. I made this years ago and for both me and my wife, the Marsala was overpowering, but we loved the texture. Should we simply omit it? Replace it with vanilla or lemon extract, and if so, how much?
Thank you for your help.

April Dodd · Accepted Answer

Anthony - I love this recipe, too! My first recommendation would be to try making it with a dry sherry, which has a less strong flavor and aroma than Marsala. If you fear it will still be too strong, decrease it to 1 tablespoon of sherry + 1 teaspoon of vanilla extract.
-April D.

Best Substitute for Marsala in Ricotta-Semolina Cheesecake

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