Lemon Cheesecake
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
  1. Grease and flour a 28cm round cake tin with retractable base or a pie dish,
  2. Heat oven to 180C
  3. In a large pan place the peeled zest, milk, water and butter and bring to boil
  4. Once boiled, remove the zest and pour in the semolina
  5. Stir vigorously and continue stirring as it cooks on medium heat with a wooden spoon
  6. The semolina will become extremely thick and by 10 minutes it will be hard to stir
  7. Leave 5 minutes for it to cool down
  8. In a separate bowl, place the eggs, ricotta, sugar, grated zest and the vanilla essence, mix
  9. Combine the two bowls ingredients together and remove all lumps. Can use a blender if nec.
  10. Pour the mixture into the prepared baking dish
  11. Bake 180C until it is dark golden in the centre.
  12. This can take from 25 to 45 minutes depending on your oven
  13. Let the cake cool
  14. Sprinkle the cake with icing sugar just before serving it
Recipe by Pantry Fun at https://pantryfun.com/lemon-cheesecake/