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Lemon-ricotta Cheesecake With Fresh Figs And Lavender Syrup
FOOD AND STYLE21Ingredients
90Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 3/4 cup spring water
- 3/4 cup organic sugar
- 1 1/2 Tbsp. dried lavender
- 1 Tbsp. lemon juice
- 1 Tbsp. honey
- 1/2 cup unbleached all purpose flour
- 1/4 cup semolina
- 2/3 cup sliced almonds (blanched)
- 1/4 cup organic sugar
- 1 pinch sea salt
- 6 Tbsp. unsalted butter (cold, – cut in 1″ chunks)
- 1 tsp. pure vanilla extract
- 1/4 tsp. pure almond extract
- 1 lb. ricotta (– at room temperature, 2 cups)
- 1 1/4 cups organic sugar
- 1 pinch sea salt
- 1/3 cup lemon juice
- 2 Tbsp. grated lemon zest (finely, use a microplane grater)
- 2 extra large eggs
- 1 lb. mascarpone cheese (– at room temperature, 2 cups)
- 16 figs (fresh black mission, Adriatic or brown, – halved)
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