Lemon Ricotta Cheesecake with Strawberry Coulis
This recipe is an adaptation from an old Italian recipe for Torta Di Ricotta found in the cookbook Science in the Kitchen and the Art of Eating Well. All ingredients in Italy are measured by weight which is more accurate but I will offer American measurements too.
Servings 8 servings
Ingredients
To Do Ahead: Place a colander over a large bowl. Line with paper towel. Pour ricotta cheese in strainer lined with paper towel and let sit for 2 hours. Water will drip into bowl. Discard water.
Cake:
- 500 grams ricotta cheese (16 oz, full fat and strained of water)
- 130 grams sugar (2/3 cup)
- 150 grams almond meal (3/4 cup)
- 4 large whole eggs
- 4 large egg yolks
- zest of two large lemons
Strawberry Coulis:
- 6 fresh or thawed frozen strawberries
- 50 grams sugar (about 1/4 cup)
- Juice of half a large lemon
- 1-2 Tablespoons water if needed to thin out coulis
Instructions
Lemon Ricotta Cheesecake:
- Preheat oven to 350 and place rack in lower third of oven. Cut parchment paper so it covers the bottom and sides of a springform pan with an inch or so of hangover. Crumble paper and run under water. Ring out paper, grease with butter and place in springform pan. Set aside.
- whisk together ricotta cheese and sugar.
- add almond meal and eggs, whisk till smooth
- add lemon zest and mix well
- Pour in prepared pan. Bake for 30-35 minutes or until center of cake is set. If cake begins to brown, tent with foil. Allow to cool before removing from springform pan. Turn cake over and place on a serving dish. Cut into pie shapes and drizzle with strawberry coulis.
Strawberry Coulis:
- Place strawberries, sugar and lemon juice in a blender and blend till smooth. If needed add a 1-2 T water for thinning.