Ricotta-Semolina Cheesecake
This is Chris Kimball’s recreation of a light, creamy cheesecake with a “grownup flavor” that eluded him for 20 years.
- Makes10 servings
- Cook Time1 hour
- Active time plus cooling20 minutes active, plus cooling and chilling
- 4
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.
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