It's pretty and has potential, but served straight-up, it was a bit....wanting.
4 TBL unsalted butter (plus more for pan)
3/4 C (5.25 oz) granulated sugar (plus more for pan)
4 large eggs
12 oz (1.5 C) whole milk ricotta cheese
2 TBL orange liqueur
2 tsp vanilla extract
3/4 C (4 1/3 oz) semolina flour
3 C whole milk
2 TBL grated lemon zest
1.5 TBL grated orange zest
1 tsp ground cardamom
1/2 tsp table salt
Oven 375. Butter/sugar 9" springform
Beat eggs at medium speed, ricotta, liqueur, vanilla for 2-3 eggs.
Add semolina & sugar in another bowl until blended. Heat milk, zests, spices and butter until 180 degrees. Off heat, gently sprinkle semolina into hot milk. Return to heat and stir with wooden spoon 3-5 minutes.
Temper egg mixture with some hot semolina, then add all together and beat for 3-5 minutes.
Add to 9" pan (which has been set on baking sheet) and bake 50-1 hour.
Let cool 1.5 hours before refrigerating, then chill 12-24 hours.
Marilyn's notes: The thing I disliked most was the cake's slightly rubbery top surface. The surface below is creamy, but with a gritty overtone, not creamy like cheesecake.
The cake isn't overly sweet; CI says to serve it merely sprinkled with powdered sugar. That's how I served it, but if I did this again, I'd serve it with a sweet fruity sauce.
4 TBL unsalted butter (plus more for pan)
3/4 C (5.25 oz) granulated sugar (plus more for pan)
4 large eggs
12 oz (1.5 C) whole milk ricotta cheese
2 TBL orange liqueur
2 tsp vanilla extract
3/4 C (4 1/3 oz) semolina flour
3 C whole milk
2 TBL grated lemon zest
1.5 TBL grated orange zest
1 tsp ground cardamom
1/2 tsp table salt
Oven 375. Butter/sugar 9" springform
Beat eggs at medium speed, ricotta, liqueur, vanilla for 2-3 eggs.
Add semolina & sugar in another bowl until blended. Heat milk, zests, spices and butter until 180 degrees. Off heat, gently sprinkle semolina into hot milk. Return to heat and stir with wooden spoon 3-5 minutes.
Temper egg mixture with some hot semolina, then add all together and beat for 3-5 minutes.
Add to 9" pan (which has been set on baking sheet) and bake 50-1 hour.
Let cool 1.5 hours before refrigerating, then chill 12-24 hours.
Marilyn's notes: The thing I disliked most was the cake's slightly rubbery top surface. The surface below is creamy, but with a gritty overtone, not creamy like cheesecake.
The cake isn't overly sweet; CI says to serve it merely sprinkled with powdered sugar. That's how I served it, but if I did this again, I'd serve it with a sweet fruity sauce.