My mother was an excellent cook and baker. A signature dessert that she loved to make was Tiramisu. When we ate at an Italian Restaurant my mother would order Tiramisu for dessert. After taking a bite she proclaims, “It’s taste but not as good as my own. And she was right!
This ricotta cheesecake is very light with six eggs and one 15-ounce container of ricotta cheese. If you prefer a denser cake use two containers of ricotta. The Tiramisu topping is the cherry on top!
Ricotta Cheese Cake
6 large eggs
2/3 cup sugar
2 teaspoons pure vanilla extract
One 15-ounce container of whole-milk ricotta cheese
2 teaspoons grated lemon zest
Preheat the oven to 325 degrees. Spray a 9-inch springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
Beat the whites at high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
Bake until the cake is deep golden brown ad the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day.
Make Tiramisu Topping
3 large egg yolks
1/2 cup white sugar
1/3 cup milk
3/4 cup heavy cream
½ teaspoon vanilla extract
8 ounces mascarpone cheese, at room temperature
2 tablespoons strong brewed coffee, at room temperature
1 tablespoon rum
1 tablespoon unsweetened cocoa powder
Whisk together egg yolks and sugar in a medium saucepan until well blended. Whisk in milk and cook over medium heat, constantly stirring, until mixture comes to a boil.
Boil gently for 1 minute, then remove from the heat and allow to cool slightly.
Cover tightly and chill in the refrigerator for 1 hour.
Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
Remove cheesecake from refrigerator and arrange on serving plate. Combine coffee and rum in a small bowl. Drizzle over cheesecake
Spread the mascarpone mixture over the cheesecake, then whipped cream. Sprinkle cocoa powder over the top. Chill until ready to serve.