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How to Make Easy Italian Semolina Cheesecake

Image from article titled This Italian semolina cheesecake is surprisingly low maintenance

Photo: Allie Shanthorn Lineman

Making cheesecake is a laborious task and I only make it for special occasions. Part of the problem is that I try my best. It’s a complete production: crumb crust, full fat, full sugar, 3 inches tall, baked in a water bath until firm and chilled in the refrigerator overnight. Not that I want to do that, so I rely on Migliaccio to help me eat more cheesecake without the hassle by making this Italian semolina cheesecake.

What is migliaccio?

It’s a bit unfair to compare migliaccio to American-style cheesecake. It can’t be the same texture, it can’t be a substitute for a tangy, cream cheese-centric dessert.Instead of cream he cheese, the ricotta cheese adds the necessary springiness and hydration, making this dessert very Make it delicious. As long as you approach this dessert with that in mind, you’ll fall head over heels.

In Naples, Italy, migliaccio is a popular dessert during Carnevale, the celebration just before Lent observed by Christians.Its flavor profile is infused with lemon and orange peel and a hint of limoncello liqueurUnlike American cheesecakes, migliaccio can be eaten right out of the oven because semolina flour makes up most of its structure. right I’m not trying to get a third-degree burn here, but this cake doesn’t rely on cold, congealed saturated fat to provide structure and make it sliceable. Its aromatic, custard-like taste is my favorite way to enjoy it. (But if you enjoy cold desserts, this cake will set and hold wonderfully.)

The biggest selling point for me is that it has no fuss-free crusts and no water baths to endure. This cuts the wait time from baking to eating from 10 hours to about 1 hour and 20 minutes. My life is full of them.)

The batter is also honest.I made migliaccio using this recipe There are some helpful recipe notes at the end from Pina Bresciani. I used 2 of the 3 options. I wanted a firmer cake, so I used a paper towel to remove excess moisture from the ricotta cheese. If you want it to be a little softer, the recipe starts by soaking the skins in milk. and sugar with hand or stand mixer until fluffy. Immediately after, add the ricotta cheese and chilled semolina base to the sugared egg mixture.

How to get it right the first time

There are a few things to keep in mind to ensure success. As stated in the recipe notes, you don’t have to use vanilla beans to flavor the milk, but you do need citrus zest. Instead of grate with a microplane, use a vegetable peeler to peel off long ribbons. This makes it easy to remove later.

When you’re ready to add the semolina to the hot milk, use a whisk to pour it in. slowlyIf you pour too much (or worse, you can throw it away!), you’ll get clumps. The semolina thickens quickly, and before you know it, the crumbs you thought you could whisk out will appear in the finished cake.

If the batter is mixed, you’ve made too much. Yes, it’s quite a batter, but that’s common with all cheesecakes. While it’s baking, it will steam and expand a little, but it will return to its original shape when it cools down.

The recipe calls for the use of a springform pan. There was a rustic charm to serve.

Migliaccio is great if you’re looking for something a little different and low-maintenance than other cheesecakes. The perfect texture to take to a friend’s house or picnic, just chill until firm and wrap. Once you reach your destination, you can decide whether to serve it at room temperature or reheat the parchment-lined sheets in the oven at 350°F for 10 minutes. Its lemony scent fills the kitchen and its delicate sweetness is a crowd pleaser. Leftovers can be stored in the refrigerator for a few days and in the freezer for up to 3 months.

How to Make Easy Italian Semolina Cheesecake

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