Russian lemon semolina cheesecake recipe

Russian Lemon Semolina Cheesecake recipe

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♼ Recipe origin is unknown. Russian lemon semolina cheesecake recipe, recipe Rating: 4.7
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Ingredients

400 g	ricotta
125 g	unsalted butter, softened
100 g	sugar
1 tsp	vanilla extract
½ tsp	salt
3 medium	eggs, beaten
2 tbsp	semolina, medium or coarse
1 medium	lemon, zest and juice
½ tsp	cinnamon

Instructions

Preheat oven to Gas Mark 6, 400°F, 200°C. Grease an 8 inch baking tin and coat with biscuit crumbs.

Cream butter and suager in a bowl until light and fluffy. Add vanilla, salt and eggs. Mix well. Add the cheese and mix to combine. Stir in semolina, lemon juice and zest and cinnamon.

Pour mixture into tin and level surface. Cover surface with a few tbsp of water to prevent cracking and burning.

Bake for 35 minutes, taking care that it does not burn – check after 25 minutes. If the top browns too quickly, reduce temperature by one setting level.

Allow to cool before serving, warm or cold.

Preparation time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a