Lemon Cheesecake
Author: Lulu Witt
Prep time:
Cook time:
Total time:
Serves: 8 - 10
- Zest of one lemon - Use a vegetable peeler
- 250ml milk full cream or reduced
- 750ml water
- 50g butter
- 250g semolina / irmik
- 250g ricotta / lor peynir
- 4 eggs
- 300g sugar
- grated zest of two lemons
- 2 Tbsp pure vanilla extract
- Icing sugar
- Grease and flour a 28cm round cake tin with retractable base or a pie dish,
- Heat oven to 180C
- In a large pan place the peeled zest, milk, water and butter and bring to boil
- Once boiled, remove the zest and pour in the semolina
- Stir vigorously and continue stirring as it cooks on medium heat with a wooden spoon
- The semolina will become extremely thick and by 10 minutes it will be hard to stir
- Leave 5 minutes for it to cool down
- In a separate bowl, place the eggs, ricotta, sugar, grated zest and the vanilla essence, mix
- Combine the two bowls ingredients together and remove all lumps. Can use a blender if nec.
- Pour the mixture into the prepared baking dish
- Bake 180C until it is dark golden in the centre.
- This can take from 25 to 45 minutes depending on your oven
- Let the cake cool
- Sprinkle the cake with icing sugar just before serving it
Recipe by Pantry Fun at https://pantryfun.com/lemon-cheesecake/
3.5.3226