I love this cheesecake recipe. The cake is moist with a refreshing lemon taste. It is the perfect dessert to complement a heavy meal. It can be served with a a strawberry or raspberry coulis, with fresh cream or just as it is. The original recipe came from a cookbook I had as a child called Cordon Bleau – Cheese & Savouries – which I have modified to create this version.
Hints & Tips
- Veg
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
- 125 grams Butter
- 250 grams Caster Sugar
- 500 grams Ricotta Cheese
- 4 Eggs, Separated
- 4 tablespoons Semolina
- 2 Lemons - Rind and Juice
Instructions
- Preheat oven to 180 degrees Celsius. Grease and line a 20cm spring form cake tin with baking paper.
- Cream the butter and sugar in a bowl until thick and creamy. Add the ricotta cheese gradually and cream well.
- Add in the egg yolks and mix well. Beat thoroughly and when very creamy, add the ground almonds, semolina, lemon rind and lemon juice.
- Beat egg whites in a small bowl with an electric mixer until stiff, soft peaks form. Fold the egg whites into the mixture, mixing well until well combined.
- Pour mixture into cake tin and bake for approx 60 minutes. Given that everyone’s ovens are slightly different, I would suggest that you check the cake at 45 minutes and then at 15 minute intervals until done. It should be firm to touch. If it is getting brown, cover with foil to prevent it from over browning whilst still cooking.
- Allow to cool in the pan and ensure it is cooled for several hours in the fridge before serving.
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