Sicilian Lemon Ricotta Cake

This delicious Sicilian lemon ricotta cake recipe is inspired by Sicilia, the land of lemons. This light and moist lemon ricotta cheesecake recipe are topped with homemade lemon curd, every lemon lovers dream!Some of the ingredients you will need for this Sicilian lemon ricotta cake recipe include whole milk ricotta, room temperature unsalted butter, sugar, dry unseasoned breadcrumbs, room temperature cream cheese cut into cubes, and room temperature eggs. You will also need salt-free matzo meal, lemon juice, fresh lemon zest, and lemon juice powder (optional), vanilla extract and kosher salt. The ingredients you will need for the lemon curd topping recipe include lemons, room temperature egg yolks, sugar and cold butter. You will also need an eight-inch springform pan that has two and a half inch sides, and some unflavored dental floss that is used to cut the cake.

To start put the ricotta in a large fine-mesh strainer set overtop a bowl. Then drain for about 30 minutes. Arrange a rack in the lower third of the oven and preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch spring form pan with butter. Then mix some sugar and breadcrumbs in a small bowl and sprinkle into a buttered pan to coat the sides and bottom. Tap out any excess crumbs. Then transfer the ricotta to a food processor and puree for about 15 seconds. Then scrape down the sides of the food processor and puree until smooth. Add the cream cheese and puree until smooth, and then add the remaining sugar and all of the other ingredients. Scrape down the sides occasionally, until smooth, approximately 30 seconds, then scrape the batter into a prepared pan.

Bake the cheesecake until it is golden brown and just set, approximately an hour and 15 minutes. The middle of the ricotta cake may still be a little wobbly, but not too much. If the whole ricotta cake is still wobbly, then bake for another five to ten minutes. Using the toothpick test does not work with this ricotta cake recipe. Then transfer the cake to a rack and let cool in pan, the cake will fall a bit. Refrigerate the cake uncovered until cool, approximately three hours. Then cover and chill overnight.

To prepare the lemon curd recipe start by zesting the lemons. Juice the lemons, and in a bowl mix the egg yolks and sugar until they are smooth. Stir in the lemon juice and zest. Then in a saucepan, over medium heat, bring to a simmer, keep cooking, and constantly stir until the mixture coats the back of a spoon. Then stir in the butter a bit at a time. Cover the lemon curd with plastic wrap and put in the refrigerator overnight. The next day, you can wrap a warm towel around the spring form pan to release the cake. Then gently remove the pan sides. Top the ricotta cake with lemon curd to taste. You don't have to use all of the lemon curd for the topping. Refrigerate this delicious cake until ready to serve.

This recipe is from the Cooking With Nonna website. On this site, you will find a large variety of authentic, traditional Italian recipes from all the regions of Italy. The site is created by Rosella, who is also the host of the online web series of the same name. You can watch her step by step video recipe tutorials and find out how to make traditional Italian recipes right from home. The online video recipe tutorials are just like having a Nonna or Italian grandmother visit and pass on her cooking secrets!