Discover the delicate balance of Italian elegance in this cloud-like Lemon Ricotta Semolina Cake. A treasured recipe that brings together the silky texture of semolina with the fresh brightness of lemon and the richness of ricotta cheese. Unlike traditional American cheesecakes, this Italian-inspired dessert offers a lighter, more refined sweetness that makes it perfect for any occasion, from breakfast to dinner parties.
Ingredients
For the Cake:
- 50g (3.5 tablespoons) unsalted butter
- 1 liter (1 quart) whole milk
- 1 vanilla bean or 1 teaspoon pure vanilla extract
- Peel of 1 fresh lemon
- 230g (1¼ cups) fine semolina flour
- 6 large eggs, room temperature
- 310g (1½ cups) granulated sugar
- 250g (1 cup) fresh ricotta cheese
- Pinch of salt
For Garnish:
- Powdered sugar for dusting
- Fresh lemon slices
- Fresh mint leaves (optional)
Instructions
Preparing the Base
- Preheat oven to 170°C (350°F)
- Grease a 9-inch springform pan with butter and line the bottom with parchment paper
- In a large saucepan, combine:
- Milk
- Butter
- Lemon peel
- Vanilla bean (if using)
- Pinch of salt
- Heat mixture to a gentle simmer over medium heat
- Remove vanilla bean and lemon peel
Making the Semolina Base
- Reduce heat to low
- Gradually add semolina while whisking constantly
- Cook for 2-3 minutes, stirring continuously until mixture thickens
- Remove from heat and let cool for 15-20 minutes
Preparing the Filling
- In a large bowl, beat eggs and sugar until pale and creamy (about 5 minutes)
- Add ricotta cheese and mix until smooth
- Gradually fold in the cooled semolina mixture until well combined
- Pour batter into prepared springform pan
- Smooth the top with a spatula
Baking
- Bake for 60 minutes at 170°C (350°F)
- Center should be slightly jiggly when done
- Turn off oven and leave door ajar for 10 minutes
- Remove from oven and cool completely on a wire rack
- Release from springform pan once at room temperature
- Dust generously with powdered sugar
- Garnish with fresh lemon slices
Timing
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Cooling Time: 2 hours
- Total Time: 3.5 hours
Nutritional Information
(Per slice, serves 12)
- Calories: 320
- Protein: 9g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 28g
Cooking Tips and Tricks
- Ensure all ingredients are at room temperature
- Don’t skip the cooling period for the semolina mixture
- Use fresh, high-quality ricotta for best results
- Tap the pan gently on the counter before baking to remove air bubbles
- Test doneness with a slight jiggle – center should move like set jello
Variations and Substitutions
- Replace vanilla bean with 2 teaspoons orange zest
- Use mascarpone instead of ricotta for a richer texture
- Add 1/2 cup toasted pine nuts to the batter
- Incorporate 2 tablespoons limoncello for extra lemon flavor
- Use almond extract instead of vanilla
Common FAQs
Q: Why did my cake crack?
A: Sudden temperature changes can cause cracking. Allow cake to cool gradually in the oven.
Q: Can I use regular flour instead of semolina?
A: No, semolina is essential for the unique texture of this cake.
Q: How do I know when it’s perfectly done?
A: The edges should be set but the center should have a slight jiggle.
Q: Can I make this cake gluten-free?
A: Unfortunately, semolina is crucial for this recipe and cannot be substituted.
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 5 days
- Bring to room temperature before serving
- Can be frozen for up to 3 months (without garnish)
- Dust with fresh powdered sugar just before serving
- Do not add lemon garnish until ready to serve
