Strawberry Ricotta Cake
Strawberry Ricotta Cake is an Italian version of a cheesecake, only healthier and easier to make. I first tasted this cake in Naples and I asked the waiter what was in it. He gave me a list of ingredients and told me the secret of cooking the semolina first. I scratched it on a piece of paper that I found the other day when cleaning out one of my travel purses. LOL
Needless to say, there were no measurements and a few basic ingredients. It took me a few tries to perfect this, and I hope you like it because we sure do.
My love of naples
I love the Amalfi coast and have been there several times. Last September I did a girl trip to this long beautiful coastline. Everything about it is romantic from the food, to the wine and of course the people. The friendliness of this culture permeates everything you see and do. I will soon post some pictures in the travel part of my blog, which is another labour of love. https://recipesatmytable.com/dreaming-of-naples/
Today I focus on this ricotta cake. What is in any cake? Eggs, milk, vanilla….
I put the milk and water into the pot and bring it to a boil. Once it boils, I turn the heat to medium and slowly add the semolina.
Once the semolina is thickened, I remove it from the stove and add butter. It gives it a velvety texture. 
Place the ricotta into the eggs with the sugar.
Spooning the semolina into the egg mixture.
The prepared springform pan. I use cooking spray on bottom and sides before placing the parchment.
Out of the oven; it has cooled and I removed the parchment along the sides. You can see how this cake retains its shape.
The jam and crown royal go into a pan to warm-up. 
The finished cake.
Strawberry Ricotta Cake
Simple and healthy, this will replace any cheesecake recipe.
Ingredients
The Semolina
- 2 cups water
- 2 cups milk
- 1 tsp salt
- 1 cup semolina
- 2 tbsp butter or canola oil
The egg batter
- 4 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 300 gr ricotta the small container you buy at any store
The finishing touches
- juice of half a lemon
- zest of half a lemon
The strawberry topping
The topping
- 4 tbsp strawberry jam
- 2 tbsp Crown Royal Vanilla
- 2 tbsp finely crushed almonds walnuts or pecans also work
Instructions
Cooking the Semolina
-
Cook the Semolina first because it has to cool
Add the water and milk to a medium pan and bring to a boil.
Once it boils add the salt. Turn down the heat to medium and slowly pour in the semolina.
Stir until thick.
Remove from heat and let it cool for a good 30 minutes.
The egg mixture
-
Meanwhile, beat the eggs with the sugar until creamy.
Add the Vanilla extract and the ricotta.
Bringing everything together
-
Spoon the cooled semolina into the egg mixture, one large serving spoon at a time and beat on low.
Once all the semolina is incorporated into the egg mixture add the lemon juice and lemon zest.
Prepare a springform pan by lining the bottom and sides with parchment paper.
If you have never done this before, here is a quick and easy video. I spray my pan with a cooking spray before I place the parchment paper. https://www.youtube.com/watch?v=StkMf8-vhKA
Next pour the batter directly into the centre of the pan so that it spreads to the sides and holds up the paper.
Bake in a preheated 400 F oven for 60 to 80 minutes. It will depend on your oven. Check at 50, 60 etc.
The top should be slightly browned, but not burned. I have a gas range and mine cooked for 80 minutes.
Cool completely.
The topping
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Put jam and crown royal vanilla in a small saucepan. Bring to a gentle boil.
Pour 3/4 over cake.
Slice the washed and dried strawberries in half.
Arrange strawberries on cake.
Brush remainder of 1/4 syrup over the strawberries.
Dust with the finely crushed nuts.
Refrigerate.
Recipe Notes
You can increase the sugar to another 1/2 cup if you serve it plain and don't want to add any fruit. I have tried it both ways and like to control the sugar. Even without fruit, I leave it at one cup of sugar.
I also turn the cake upside down for a smoother surface before glazing and adding the fruit.
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