Lemon Ricotta Cheesecake

 Ingredients  INGREDIENTS  3 tablespoons unsalted butter  1 quart whole milk  1 ¾ cups semolina flour  ½ teaspoon kosher salt  1 ¾ cups sugar  1 large or 2 small lemons  4 large eggs  1 pound (2 cups) fresh ricotta cheese, strained   Confectioners’ sugar for sprinkling  Cake:  PREPARATION (Copied directly from he NY Times Cooking Website* MY computer juice is running out, so I am trying to get it done before my computer shuts down  Preheat the oven to 325. Butter an 11-inch round cake pan.  Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.  Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.  Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve.

Ingredients

INGREDIENTS

3 tablespoons unsalted butter

1 quart whole milk

1 ¾ cups semolina flour

½ teaspoon kosher salt

1 ¾ cups sugar

1 large or 2 small lemons

4 large eggs

1 pound (2 cups) fresh ricotta cheese, strained

 Confectioners’ sugar for sprinkling

Cake:

PREPARATION (Copied directly from he NY Times Cooking Website* MY computer juice is running out, so I am trying to get it done before my computer shuts down

Preheat the oven to 325. Butter an 11-inch round cake pan.

Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.

Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.

Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve.

 Then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes.

Then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes.

 Get all clumps out

Get all clumps out

 Put the the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming. Add eggs when the mixture cools (if you add the eggs earlier they'll cook in the hot bath of the mixture...

Put the the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming. Add eggs when the mixture cools (if you add the eggs earlier they'll cook in the hot bath of the mixture...

 Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.

Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.

 Pour the batter into the pan

Pour the batter into the pan

 Bake until set and golden in places, about 1 hour.

Bake until set and golden in places, about 1 hour.

 Serving Suggestion: Garnish with ripe raspberries and raspberry sauce  INGREDIENTS  1 cup raspberry jam  2 tablespoons fresh lemon juice  PREPARATION  Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio. I added ripe raspberries to the saucepan with he jam and lemon juice and it was successful!  My Comments: I couldn't find semolina flour so I used traditional unbleached flour. I invested in a risk after this, because I didn't have a risk before, but it is actually a testament to how well the dessert was received I felt compelled to invest in my own set of wisks! I bought 3 so I can wisk like the wishing maniac I aspire to be! I have not ever made cheesecake from scratch before, so I over cooked it a little bit. I added the zest of 2 medium lemons, Word to the wise: Remove from oven when it is not soupy but still and little bit fluidly moving because as it cools it'll firm up! I didn't have a 11 inch springform pan, so it took 6-13 minutes more than the hour indicated but I got rave reviews from the people I made it for, and I plan on making again! Sorry about the pasted content from this recipe- I usually rephrase from the recipe source, but I am in a time crunch and NOW I AM DONE!

Serving Suggestion: Garnish with ripe raspberries and raspberry sauce

INGREDIENTS

1 cup raspberry jam

2 tablespoons fresh lemon juice

PREPARATION

Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio. I added ripe raspberries to the saucepan with he jam and lemon juice and it was successful!

My Comments: I couldn't find semolina flour so I used traditional unbleached flour. I invested in a risk after this, because I didn't have a risk before, but it is actually a testament to how well the dessert was received I felt compelled to invest in my own set of wisks! I bought 3 so I can wisk like the wishing maniac I aspire to be! I have not ever made cheesecake from scratch before, so I over cooked it a little bit. I added the zest of 2 medium lemons, Word to the wise: Remove from oven when it is not soupy but still and little bit fluidly moving because as it cools it'll firm up! I didn't have a 11 inch springform pan, so it took 6-13 minutes more than the hour indicated but I got rave reviews from the people I made it for, and I plan on making again! Sorry about the pasted content from this recipe- I usually rephrase from the recipe source, but I am in a time crunch and NOW I AM DONE!