Sicilian Lemon Ricotta Cheesecake
My husband's family is from Sicilia, the land of lovely lemons, so I came up with this amazingly light and moist lemon ricotta cheesecake topped with home made lemon curd! A lemon-lovers delight!
For 8 Person(s)
For the Cake:
- 30 ounces whole-milk ricotta
- 1 tablespoon unsalted butter, room temperature
- 1 cup plus 1 tablespoon sugar (for less sugar you can use “C&H Sugar & Stevia” blend)
- 3 tablespoons Tbsp. unseasoned dry breadcrumbs
- 16 ounces cream cheese, room temperature, cut into cubes
- 2 large eggs, room temperature
- 3 tablespoons salt-free matzo meal
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh lemon zest
- 3 teaspoons lemon juice powder (optional) – available at gourmet stores or online
- 2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
For the Lemon Curd:
- 2 lemons
- 4 egg yolks, room temoerature
- 3/4 cup sugar
- 4 tablespoons butter,cold
- spring form pan with 2 1/2 inches - high sides
- dental floss (to cut the cake)
- Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.
- Arrange rack in lower third of oven and preheat to 350°. Grease an 8" spring form pan with 2 1/2"-high sides with butter.
- Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle into buttered pan to coat sides and bottom. Tap out excess crumbs.
- Transfer ricotta to a processor. Purée for 15 seconds. Scrape down sides of processor; purée until smooth.
- Add cream cheese; purée until smooth. Add the remaining sugar and all other ingredients; purée, scraping down sides occasionally, until smooth, about 30 seconds.
- Scrape batter into prepared pan.
- Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. The middle of the cake may still be a little “wobbly”, but not very much. If the whole cake is still wobbly, bake for another 5-10 minutes. ***The “toothpick test” does not work with this cake…***
- Transfer to a rack and let cool in pan (cake will fall slightly).
- Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.
- Prepare Lemon Curd topping:
- Zest the lemons. Juice the lemons. In a bowl mix together the egg yolks and sugar until smooth.Stir in lemon juice and zest. In a saucepan, over medium heat, bring to a simmer. Continue cooking, stirring constantly until the mixture coats the back of a spoon. Stir in the butter 1 Tbsp. at a time. Cover lemon curd with plastic wrap and refrigerate overnight.
- The next day, wrap a warm towel around spring form pan to release the cake. Gently remove pan sides.
- Top with lemon curd to taste. You don’t have to use all of the lemon curd for the topping - I usually have some lemon curd leftover and serve a dollop with each slice of cake).
- Refrigerate until ready to serve (see floss tip below)
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This cake needs to be refrigerated overnight, plan to make the cake the day before you want to serve it. 2. Right before serving, pre-slice the cake into 8 pieces by using a long string of unflavored dental floss – cutting this ultra-moist cake with a knife is very messy! Serve and enjoy!
Amazing, light, delicious! - Eurogirl63