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Hello and welcome. I'm Viviane, with
foodandstyle.com
foodandstyle.com
Today we're making a delightfully light and lemony
ricotta cheesecake. We're going to serve it with fresh figs and
a lavender-infused syrup. This elegant dessert
was inspired by my trips to Provence, and it certainly
looks, tastes, and smells just like the gorgeous Provencal countryside.
Are you ready? Let's make it.
If you decide to make your ricotta for this recipe, and I really hope you do,
make sure you do not drain it too much, so that it is still moist -
like this batch I just made. Place the ricotta in a large bowl,
add the sugar and the salt,
and whisk at medium speed until smooth.
Add the lemon juice
and the lemon zest, and continue whipping at medium speed
until well incorporated.
Now add the eggs, one at a time,
and continue whipping until well incorporated.
Add the mascarpone,
and you're going to beat until just incorporated,
no longer. Otherwise the mascarpone is going to separate.
That's it. And now you can fill your mold
with the cheese filling. Bake for about an hour
at 325 degrees.
Let's take a peek.
The cheescake is done,
you see, it is set on the outside, but
still not quite risen in the center. It's a little wobbly if you
giggle the pan. Garnish with the fig halves,
drizzle with the syrup,
and finish with a little powdered sugar.
You can get this recipe
foodandstyleclub.com. The club is my new online interactive
cookbook, and you can try it free for 30 days with
absolutely no obligations. You'll get this recipe, and
many other club-exclusive recipes with
video clips and all kinds of other wonderful features.
I hope to see you there. Thank you for watching!
See you next time...
foodandstyle.com