I love your energy. Can I suggest that you try buttering and powder sugaring your pan. Compare it with the floured pan version. You won't be disappointed.
Good Lord! Please forgive this LONG OVERDUE response! 4 lemons, well scrubbed 2 cups sugar 1 cup cool water Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into find Julienne using a very sharp knife. Placed Julian zest in a small bowl; cover with boiling water. Let’s stand 30 minutes; drain. Bring sugar and the cool water to a boil in a small saucepan over medium high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, let’s stand overnight. When it’s time to decorate your cheesecake, gently lift pieces of the rind with a small fork and put in place around the rim. Do not discard what’s left over! I still have a small plastic container in my refrigerator from Easter! That simple lemon syrup comes in very handy in recipes or cocktails, or even in a cup of tea and lasts forever. ❤️
Michael this looks wonderful! Can you please post the recipe? FyI I plan to replicate your original method, then attempt an Instant pot version . Will let you know how they come out. HAPPY EASTER to you and yours.
My darling! I’m thrilled you like it. I’m currently on the road but when I reach my destination I think I have the recipe on my computer. If so, I will copy it and paste it. It’s pretty identical to what I did on the video. I often look at my own videos and just pause as I take myself through the steps!! Thanks for your interest, and happy Easter!
Good Lord! Please forgive this LONG OVERDUE response! I hope you’ll agree after making it, it’s worth the wait! 4 lemons, well scrubbed 2 cups sugar 1 cup cool water Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into find Julienne using a very sharp knife. Placed Julian zest in a small bowl; cover with boiling water. Let’s stand 30 minutes; drain. Bring sugar and the cool water to a boil in a small saucepan over medium high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, let’s stand overnight. When it’s time to decorate your cheesecake, gently lift pieces of the rind with a small fork and put in place around the rim. Do not discard what’s left over! I still have a small plastic container in my refrigerator from Easter! That simple lemon syrup comes in very handy in recipes or cocktails, or even in a cup of tea and lasts forever. ❤️
Ingredients: 8 eggs 1/3 cup or 53g cornstarch/cornflour 1 1/2 cups or 300g sugar (assumedly caster) 1 tsp of lemon zest 1 tsp of orange zest 2 tsp vanilla extract 3 lbs or 1.360 kg ricotta cheese + some butter and icing sugar/flour to grease and dust the tin with Might write up the directions at some point. Later.
@@mykestonI mean, they were the ingredients listed in the first three minutes of the video, written out so I could check them without replaying the video whilst baking? Unless that's not what you mean 😅
@@szofiaosborne8007 you’re absolutely right! Lol. It’s been a minute since I’ve made it and forgot about the corn starch. As I say at the beginning of the video, there are about as many versions of this recipe as there are regions in Italy! Mine was called from several favorites, so I can’t defend the inclusion of cornstarch, I only know that it makes a perfect cheesecake. 😅
Oh. No. How do you make the candied citrus rind?😳 I can’t make a naked cheesecake for Christmas Eve!! There are recipes on TH-cam, but so far I don’t like any of them….none of them look like yours.
Good Lord! Please forgive this LONG OVERDUE response! Hope it comes in handy next Christmas! 4 lemons, well scrubbed 2 cups sugar 1 cup cool water Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into find Julienne using a very sharp knife. Placed Julian zest in a small bowl; cover with boiling water. Let’s stand 30 minutes; drain. Bring sugar and the cool water to a boil in a small saucepan over medium high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, let’s stand overnight. When it’s time to decorate your cheesecake, gently lift pieces of the rind with a small fork and put in place around the rim. Do not discard what’s left over! I still have a small plastic container in my refrigerator from Easter! That simple lemon syrup comes in very handy in recipes or cocktails, or even in a cup of tea and lasts forever. ❤️
I’m surprised , being an Italian baker myself, I’m not being critical at all but I have a question: why did you use regular Ricotta which is usually used for cooking, and not Impastata which is used for baking? I don’t know if I’m missing something myself as a baker. 🤔😊
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Great ❤ Cheese Cake !
I love it
I’ve made this 3 times now. Excellent and much easier than most other recipes I have tried and just as good. The video was helpful too.❤️👍🏻
Very simple to understand explanation for a gorgeous cake
Thank you for sharing, food always should be a celebration
Thanks a lot 😊
I love this episode and the cheesecake looks gorgeous, Michael!!! Thank you for sharing your recipe :)
Thanks, Daniel!
Looks absolutely divine ❤
I love your energy. Can I suggest that you try buttering and powder sugaring your pan. Compare it with the floured pan version. You won't be disappointed.
Thanks. That’s a new idea! I’ll try it.
Looks great 👍 yummy 😋!
OMG beautiful, just beautiful!
Thank you!
I am so making this! Thank you for sharing such a treasured recipe! Happy Easter Michael!
My pleasure. And same to you!!
Christmas Eve success! Thank you for this super recipe…everyone gushed about the cake!
Sorry I missed this. So glad you enjoyed it!
I MUST do this. I haven't have REAL cheesecake since I lived in CT 50 years ago 😢
Looks amazing Michael 👏🏾 😍
Thank you!
Could you send me the recipe please? Looking forward to make it. Thank you so much
What size pan did you use?
A 8” or 9” spring pan is best.
That looks great.I make a lemon ricotta pie often. I'd like the recipe for the simple syrup with the lemon/orange rind.
Good Lord! Please forgive this LONG OVERDUE response!
4 lemons, well scrubbed
2 cups sugar
1 cup cool water
Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into find Julienne using a very sharp knife. Placed Julian zest in a small bowl; cover with boiling water. Let’s stand 30 minutes; drain.
Bring sugar and the cool water to a boil in a small saucepan over medium high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, let’s stand overnight.
When it’s time to decorate your cheesecake, gently lift pieces of the rind with a small fork and put in place around the rim. Do not discard what’s left over! I still have a small plastic container in my refrigerator from Easter! That simple lemon syrup comes in very handy in recipes or cocktails, or even in a cup of tea and lasts forever. ❤️
My grandmother from Abruzzi sprinkled cinnamon over the top. No crust with dried fruit.❤️
How do I get the written recipe?
Sorry for the delay in responding. I can email the recipe to you if you’re still interested!
WHAT SIZE PAN???
I'd love to try it. Where can I find the recipe?
@mrsmvennitti i Guess we have to listen carefully when he Is adding the ingredients. I'm afraid we won't find the recipe in the description.
Great recipe ... wondering why cornstarch and no flour?
Someone else posted that recipe. I don’t use cornstarch!
@@mykeston th-cam.com/video/voVn0ieI06s/w-d-xo.html ???
Michael this looks wonderful! Can you please post the recipe? FyI I plan to replicate your original method, then attempt an Instant pot version . Will let you know how they come out. HAPPY EASTER to you and yours.
My darling! I’m thrilled you like it. I’m currently on the road but when I reach my destination I think I have the recipe on my computer. If so, I will copy it and paste it. It’s pretty identical to what I did on the video. I often look at my own videos and just pause as I take myself through the steps!! Thanks for your interest, and happy Easter!
Please!!!!!!! Subtitulos en ESPAÑOL..... Gracias, desde Argentina. 🙋💜💖💜💖💜💖
How do you make the candied rinds for the top of the pie?
Good Lord! Please forgive this LONG OVERDUE response! I hope you’ll agree after making it, it’s worth the wait!
4 lemons, well scrubbed
2 cups sugar
1 cup cool water
Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into find Julienne using a very sharp knife. Placed Julian zest in a small bowl; cover with boiling water. Let’s stand 30 minutes; drain.
Bring sugar and the cool water to a boil in a small saucepan over medium high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, let’s stand overnight.
When it’s time to decorate your cheesecake, gently lift pieces of the rind with a small fork and put in place around the rim. Do not discard what’s left over! I still have a small plastic container in my refrigerator from Easter! That simple lemon syrup comes in very handy in recipes or cocktails, or even in a cup of tea and lasts forever. ❤️
Ingredients:
8 eggs
1/3 cup or 53g cornstarch/cornflour
1 1/2 cups or 300g sugar (assumedly caster)
1 tsp of lemon zest
1 tsp of orange zest
2 tsp vanilla extract
3 lbs or 1.360 kg ricotta cheese
+ some butter and icing sugar/flour to grease and dust the tin with
Might write up the directions at some point. Later.
Thanks for sharing but this is not my recipe!
@@mykestonI mean, they were the ingredients listed in the first three minutes of the video, written out so I could check them without replaying the video whilst baking? Unless that's not what you mean 😅
@@szofiaosborne8007 you’re absolutely right! Lol. It’s been a minute since I’ve made it and forgot about the corn starch. As I say at the beginning of the video, there are about as many versions of this recipe as there are regions in Italy! Mine was called from several favorites, so I can’t defend the inclusion of cornstarch, I only know that it makes a perfect cheesecake. 😅
Just made this it turned out well. But if I wanted to make a chocolate version of this would I just wanna add chocolate?
I suppose the best solution to maintain the basic recipe would be to add a good quality of unsweetened cocoa powder. Two tablespoons would do it!
8 eggs? And which pan size?
Standard 9” spring pan
@@mykeston 22cm so?
Oh. No. How do you make the candied citrus rind?😳 I can’t make a naked cheesecake for Christmas Eve!! There are recipes on TH-cam, but so far I don’t like any of them….none of them look like yours.
Good Lord! Please forgive this LONG OVERDUE response! Hope it comes in handy next Christmas!
4 lemons, well scrubbed
2 cups sugar
1 cup cool water
Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into find Julienne using a very sharp knife. Placed Julian zest in a small bowl; cover with boiling water. Let’s stand 30 minutes; drain.
Bring sugar and the cool water to a boil in a small saucepan over medium high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, let’s stand overnight.
When it’s time to decorate your cheesecake, gently lift pieces of the rind with a small fork and put in place around the rim. Do not discard what’s left over! I still have a small plastic container in my refrigerator from Easter! That simple lemon syrup comes in very handy in recipes or cocktails, or even in a cup of tea and lasts forever. ❤️
i lile❤❤❤
I’m surprised , being an Italian baker myself, I’m not being critical at all but I have a question: why did you use regular Ricotta which is usually used for cooking, and not Impastata which is used for baking? I don’t know if I’m missing something myself as a baker. 🤔😊
I’ve never heard of Impastata!! What is it? A traditional Italian cheesecake always requires fresh ricotta.
What is the cheese type??? Please
A classic Italian cheesecake always uses ricotta cheese! Rich and creamy yet much lighter than the American version.