• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pantry Fun

  • Home
  • Soups
  • Mezes
  • Börek
  • Turkish Salad
  • Main Meals
    • Turkish Meat Recipes
    • Fish
    • Vegetable Dishes
  • Sweet Treats
  • Drinks
  • About
    • About Lulu Witt
    • Awards
    • Ottolenghi
    • Contact Us

Lemon Cheesecake

13th March 2017 By Lulu Witt 2 Comments

This lemon cheesecake is a really lovely recipe that was kindly given to me by a friend who had a restaurant in Marmaris. It began as her Go-To Dessert when she ran out of ideas for different desserts on the menu, but in the end, you would have to reserve a piece of this wonderful lemon cheesecake at the time of booking your table!

I have eaten a very similar cake in Italy, the only difference being that it did not have semolina in it, but was made with rice. The outcome was very nearly the same – a clean lemon flavour twinning nicely with the ricotta cheese. I always think these two tastes go so well together and feel this cake / dessert can definitely be served any time of the year.

It has a refreshing lemon flavour and a firm texture, due to the semolina in it. This lemon cheesecake can keep for several days which is lucky as it serves 8 to 10 people and if you are like us, where there are just 2 of you, it would be a challenge if it had to be finished by the next day. Take a breath, you’ve been spared eating it all immediately.

We like to serve it with a little plain yogurt to balance it, but of course, cream or ice cream go beautifully too.

Lemon Cheesecake
 
Print
Prep time
25 mins
Cook time
35 mins
Total time
1 hour
 
Author: Lulu Witt
Serves: 8 - 10
Ingredients
  • 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
Instructions
  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
3.5.3226

Lemon Cheesecake

Related

Filed Under: Cakes, Desserts

Previous Post: « Haluski
Next Post: Spinach Roots and Zucchini Stew »

Reader Interactions

Comments

  1. Khadija says

    14th April 2017 at 1:10 pm

    Thank you for recipe.
    http://alamode2cheznous.blogspot.fr/2017/04/blog-post_14.html?m=0

    Reply
    • Lulu Witt says

      14th April 2017 at 10:06 pm

      My pleasure Khadija. Your blog looks lovely.

      Reply

Leave a Reply Cancel reply

Primary Sidebar

GET  YOUR  RECIPE  UPDATES

VIA  EMAIL

Popular Posts

  • Bread-making in a Turkish... Yesterday was a very interesting day. It marked the...
  • Sourdough slices Easy Sourdough in a Bread... Never ever ever did I think that I would own a breadmak...
  • Quince Chutney Quince Chutney A generous neighbour gave me an armful of quinces and I...
  • Liver on a bed of red onions Spicy Turkish Liver in th... Albanian liver  Arnavut ciğeri [pron:jee/air], in t...
  • Piyaz Antalyan Way Piyaz – The Antalya... If you find yourself in the region of Antalya then most...
  • Tarhana Çorbası/Tarhana S... fit for a sultan Once upon a time many centuri...
  • Hearty and rich lentil soup called Ezo Gelin Ezo Gelin or Daughter-in-... ezo gelin: hearty and satisfying ...

Copyright©2021 Pantryfun.com • Back to Top •Contact US • Privacy Policy