- 2 cups Water
- 2 cups Whole Milk
- 1 lemon Lemon PeelUse a potato peeler to remove lemon rind
- 1 2/3 cup (200 grams) Flour
- 3.5 tablespoons unsalted Butter
- 1 pinch Salt
- 1.5 cups (300 grams) Sugar
- 4 Large eggs
- 350 grams Ricotta Cheese
- 9 inch Spring Form Pan
- Non-Stick Cooking Spray
- 10 inches in diameter Parchment Paper
I love cheesecake. I’ve always loved cheesecake. When I ran across this recipe I had to give it a try and it did not disappoint me, or those around me that historically do not like cheesecake. Everything about it is different except the fact that it has a form of the word ‘cheese’ in it. American cheesecakes are made with cream cheese, milk, eggs, vanilla and whatever other ingredient your tummy craves.
A Migliaccio is different. It’s got lemon peel, flour (more than a tablespoon or two) and water in it. The cheese of choice, Ricotta!
Ricotta is a cheese I’d always used in savory recipes; a sweet recipe, that was intriguing. The first time I made was for my parents 50th wedding anniversary. It was a smashing success, not only with me but with people who don’t like traditional cheesecake and other people who loath Ricotta cheese. I conquered and/or converted several people without knowing they faced issues. Go Becky!
Since then I have taken the cake to work for potlucks or had people over and this was our dessert. There is never any left overs so you don’t have to worry about it taking up space in your refrigerator. The only thing you need to worry about is whether or not you’ll get a piece before it’s gone.
You do not need to serve this with fruit or chocolate or caramel. Truth be told I think adding anything to the cheesecake would be a sin. The only thing you may want to consider is a light sprinkling of powered sugar over the top before you serve it. For a more decorative cake you could place a doily on the top and then sprinkle powdered sugar over it and carefully remove the doily. I think I may do that this Christmas.
Bring milk, water, lemon peel and butter to a boil, the drop temp to low.
Remove the lemon peel but add the flour. Whisk hard and fast, constantly to get rid of any lumps (or most anyway) of flour. Whisk for 5-10 minutes. Use an immersion blender to get rid of lumps if necessary.
Remove from heat and set aside to cool down a bit before you start handling it.
Preparing to Cook
Preheat oven to 355F and get your spring form pan ready. I have a few tricks up my sleeves so that I can remove the cake from the bottom of the pan to plate it.
1: Put the bottom of the pan in upside down before locking the sides in place. The lip will still fit the same, but this way you wont have to 'drop down' into the cake to lift it up and remove it from the pan. You can just slide a knife or cake spatula between the cake and spring form bottom now.
2: Put a piece of parchment paper that is about one inch to big for the pan on the bottom using your nail/finger to bump it up against the sides. By doing this when the cake is cooled and you remove the side, you can just unfold the paper from the cake and use that to life the bottom of the cake up to slide it onto the presentation plate.
Spray the sides and bottom of the spring form pan with non-stick spray.
Whisk eggs and sugar with your hand or stand mixer. Add Ricotta cheese. Mix until everything is incorporated.
Add the warm milk/flour mixture to egg/ricotta cheese one ladle full at a time, whisking everything together.
** If you find you have lots of lumps, utilize an immersion blender to smooth out the batter
Pour batter into the prepared spring form pan. Lightly pat the sides to get all the air pockets out and level up the top. Put into the preheated oven for 50-60 minutes.
When the cake is done there will be some browning on the top and the cake will be a bit wobbly (just a bit). Remove from the oven and let cool down to room temperature, then put it in the refrigerator for several hours.
Just before serving lightly dust the Migliaccio with powdered sugar.
*** Be sure that you chill in the fridge for a minimum of 4 hours prior to servicing ***