Friday, July 12, 2013


Refrigerator Cheesecake 6 4 bis
Oh, the summer night
Has a smile of light
And she sits on a sapphire throne.
- Barry Cornwal 
Summer is made for fun, not for labor. It is a time of the year that obliges us to slow down, loosen up and embrace life to the fullest. Hence during the hotter days, when our solar star is illuminating the Northern hemisphere with its blazingly fiery, yet soothingly warm and rejuvenating rays, exhausting chores should be banned as it is a blasphemy to be emprisonned in a steaming hot box while slaving at work or on a school bench.

After going through a particularly rough and gloomy winter and spring, we merely have one desire: to limitlesly enjoy the season and feed on as much sunlight as humanly possible, because autumn comes always faster than expected and our beloved Sol's luminescence has the power to heal our soul like no other medicine does/can.
Summer breeze makes me feel fine 
Blowin' through the jasmine in my mind
- "Summer Breeze" Type O Negative (originally written by Seals And Crofts)

Fell into a sea of grass
And disappeared among the shady blades
Children all ran over me
Screaming "Tag... you are the one."
- "Summertime Rolls" by Jane's Addiction
Birds singing joyfully. Lush green pastures. Travelling near and far. Camps, bonfires and sausages on a stick. Late nights with friends. Parties, picnics and barbecues in the wild, at the beach, by the lakeside or pool. Music festivals and midnight concerts. Bonding. Delightful romances. Bikinis, sunglasses, tank tops, flip flops and shorts. Water fun. Basking. Sun kissed hair and tan lines. Ice creams, slushies, refreshing drinks and cafe terraces. Bodies caressed by the balmy breeze. Feeling invicible and forever youthful. Sitting under the shade of a parasol or of a tree. Canicular temperatures. Moist and humid air. Blissfully blue skies, puffy cumulus clouds and rumbling storms. The smell of wet concrete after the rain. Memories by the thousand.

Heavenly, isn't it? Yes? So don't forget to make it all count! Indulgence and joy are vital for our well-being and extremely precious, thus we should not waste our earthly existence never putting ourselves first and forgetting how to be merry.

Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water or watching the clouds float across the sky, is hardly a waste of time."
- John Lubbock
It is for this reason I have decided to take it easy with my blog (posting less recipes and focusing on publishing more wordless photography essays) and relax a little throughout the holiday season. Unfortunately, I'm financially unable to go on a vacation or visit places (nothing new, though LOL), so that's the only way for me to relish this magnificent period of frivolousness by frolicking around, cultivating idleness, getting in touch with my inner child and looking after myself...

So, without further ado, I would like to introduce you to an estival entremet I am particularly fond of serving to P., but also to my friends and guests. It is a dessert treat which I have been baking for quite a while (at least 10 years) now and which I have (yet) not grown tired of eating on a regular basis.

This simple and somewhat old-fashioned "Lemon And Ricotta Delight" is ambrosially citrusy, exhaliratingly nutty and pleasantly refreshing. The moist and slightly crumbly cake layer pairs wonderfully well with the lusciously smooth cheesecake topping. Without doubt, a gloriously indulgent and irresistible delicacy!

Lemon And Ricotta Delight
Recipe freely adapated from Coopération magazine.

Serves 2-3.

Ingredients For The Cake:
2 Eggs
120g Unsalted butter
80g Castor sugar
70g Ground hazelnuts
170g All-purpose flour
A pinch of fine sea salt
1 Tsp Baking powder
Ingredients For The Ricotta Topping:
250g Ricotta
The zest and juice (7 Tbs) of 1 organic lemon
40g Castor sugar
3.5 Gelatin sheets

Method For The Cake:
1. Line an 18cm springform pan with parchment paper and lightly butter the edges.
2. Preheat the oven to 180 ° C (350° F).
3. Beat the butter together with the sugar until the mixture is light and fluffy.
4. Incorporate the eggs, one at a time
, mixing well after each addition. 

5. Fold in the hazelnuts, flour, salt and baking powder just until your get a smooth mixture. 
6. Pour the batter into the pan and smooth the top.
7. Bake for 30-35 minutes or until a knife
inserted in the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan, on a wire rack.
9. Once at room temperature, level the cake.

The Method For The Ricotta Filling:
10. Soak the gelatin in cold water for about 5 minutes
to soften.
11. Whisk the ricotta together with lemon zest, lemon juice and the sugar.
12. Squeeze the gelatin, place it in a pan and let it melt over low temperature, while stirring.
13. Pour the ricotta mixture over the gelatin (not the contrary), mix well and then pour the filling over the cake.
14. Refrigerate until firm, about 2-3 hours.
Unclasp the sides of pan, remove the cheesecake and serve.

You can replace the ground hazelnuts with almonds and the lemon zest and juice with lime or orange zest and juice.

Serving suggestions:
Serve with a berry coulis or compote (for ex. blackberry).

Refrigerator Cheesecake 5 4 bis bis
Entremet Au Citron Et À La Ricotta
Recette adaptée du journal Coopération.

Ingrédients Pour Le Cake:
 2 Oeufs
120g de Beurre non-salé
80g de Sucre semoule
70g de Noisettes moulues
170g de Farine blanche
1 pincée de sel de mer fin

1 CC de Levure chimique
Ingrédients Pour La Garniture À La Ricotta:
250 g de ricotta
Le zeste et le jus (7 CS) d'un citron bio

40 g de Sucre semoule
3.5 Feuilles de gelatine

Méthode Pour Le Cake:
1. Chemiser un moule à charnière de 18cm avec du papier sulfurisé et beurrer légèrement
les bords.

2. Préchauffer le four à 180° C.
3. Battre le beurre en pommade avec le sucre.
4. Incorporer les oeufs un à un.
5. Incorporer les noisettes, la farine, le sel et la levure chimique afin d'obtenir une pâte fluide.
6. Verser cette pâte dans le moule à charnière et lisser la surface.
7. Faire cuire pendant 30-35 minutes, jusqu'à ce que la pointe d'un couteau insérée au centre du gâteau en ressorte propre et sèche.
8. Sortir le gâteau du four et le laisser refroidir le dans le moule.
9. Une fois refroidit, égaliser le dessus du cake.

Méthode Pour La Garniture À La Ricotta:
10. Faire tremper la gélatine dans de l'eau froide pendant 5 minutes.

11. Bien mélanger au fouet la ricotta avec le zeste et le jus de citron ainsi que le sucre.
12. Presser la gélatine, la mettre dans une casserole et la laisser fondre à feu doux, tout en remuant.
13. Verser le mélange à la ricotta sur la gélatine (et pas le contraire!), puis en napper le gâteau froid dans son moule.
14. Laisser prendre au réfrigérateur pendant au moins 2-3 heures.
15. Démouler et servir.


Les noisettes moulues peuvent être remplacées par des amandes moulues et le zeste ansi que le jus de citron par le zeste et le jus d'une orange (respecter les quantités).

Idées de présentation:
Servir aved un coulis ou une compote de baies (je recommande le coulis de mûres).


  1. Very sleek and perfectly sliced cake, not a big fan of Lemon flavour though so will substitute it with Vanilla, may be.

    You are so right about the Summery feeling, I am all sluggish and lazy when its warm and humid here :P

  2. I could need a slice now of your sunny refreshing lemon ricotta cake half cheesecake delight. hm, that might work with paneer too! I think so my husband would be your biggest food fan. ^.^ Enjoy your time out. ;)

  3. Ah, this entire post is exquisite!

  4. I agree, Rest is not idle, it is to enjoy life. Beautifully said Rosa.
    I could see myself with this slice and a glass of wine in my backyard, looking at my Buddha statue and some roses.

  5. What grogeous clicks, your creative set ups and for catching all that is beautiful!

  6. Ça sent l'été par tous les pores! Quelle merveille!

  7. Lately I have been eating lots of refrigerator much easier to make. Your ricotta cake looks fabulous.

  8. Lemon is one of my favorite flavors, so of course this post got my attention! Really terrific looking recipe - definitely something I need to try. Thanks for this, and do relax a bit this summer - you deserve it!

  9. Beautiful ode to summer, in prose and cake. ♥

  10. Beautiful ... that cake looks wonderful... I love ricotta.. keep up the good work dear..!!

  11. Absolutely gorgeous, I was anxiously waiting for this post since I saw the "teaser" at Facebook...

    you never disappoint! ;-)

  12. Rosa! That is a stunning cake! Love it... and agree with taking it easy and enjoying Summer. glad you are still posting photos since they are gorgeous! :)

  13. Ah Rosa I love lemon and ricota and this Pie look perfect!!

  14. Looks really special and delicious!

  15. We have no gelatin sheets in US. WE have packages with gelatin inside. how much gelatine (appriximately) did you use?

  16. Scrumptious! He,he I was quite close yesterday :)

  17. I enjoyed reading your post. Summer - described so beautifully -is the time to appreciate things in their tiniest details.
    Recipes is wonderful, I'd love to try this fresh combination of lemon and ricotta.

  18. Cet entremet donne cruellement envie, surtout avec un coulis de fruit rouge comme suggéré...
    Des photos à se pâmer, comme toujours.

    Je vous souhaite un bon weekend ~

  19. It looks light and luscious! A beautiful summer dessert.

  20. That looks like something you'd pay #12 for at a fancy restaurant. Beautiful looking with two treats in one.

  21. What a scrumptious cake, that layer of ricotta looks luscious!

  22. G'day! WHO can go past a lemon and ricotta bake, true!
    Your recipe and photos look absolutely only brekkie here, but I could go for a slice or two!
    Cheers! Joanne
    Now on FB too

  23. This looks and sounds like it will taste delicious!

  24. Stunning dessert Rosa! Love the idea of the ricotta and lemon flavours.

  25. Un entremet très gourmand, préparé et présenté avec un soin incroyable! J'adore :)

  26. So true, summer is for fun, not for labor. Great looking tart Rosa.

  27. Sadly it seems that I am working even more over the summer so good thing there are plenty of wine and food related events to keep me happy.

  28. Cet entremets a l'air parfait Rosa!

  29. Mmmm, Rosa, absolutely delightful. I love these almond cakes, and ricotta turns it tender and very refreshing!
    Beautiful shots ;-)

  30. You have this wonderful way of creating beautiful imagery through your words. Loved reading your post.
    The Lemon Ricotta Delight certainly looks a delight! Love the combo of lemon and ricotta. Can this cake be tried with indian cottage cheese as well? Coz ricotta is hard to find here and so is cheese cream.

  31. That looks insanely delicious Rosa! And enjoy some relaxing time in the summer! Hopefully the weather stays up!


  32. Super receta Rosa me encanta luce muy rica,saludos y abrazos.

  33. I was just dreaming of making cheesecake when saw this, like kismet! You baked it so neatly like a true professional baker, Rosa!

  34. Rosa,I am not lying when I say I wish I could eat it all now and all by myself!! Looks so good and I am sure must taste wonderful as well.

  35. I love this dessert, Rosa, even in winter like it is here. I love that ricotta topping.

  36. That ricotta pic has me itching to pick up the fork and dig in. Beautiful recipe Rosa

  37. o oooh..well..i couldn't read the post, Rosa , as it was not in English..but anyways, loved the perfect straight cut sides. Lovely clicks as usual.

  38. Aha! This is that lovely cake from the black and white photo Rosa!

    as always.... I can really enjoy a slice of this deliciousness now!

  40. This looks perfect for a summer day!

  41. Such a beautiful cake, Rosa. Light and lemony for summer!

  42. Profite bien de l'ete chere Rosa - au vu de ce joli dessert, il s'annonce bien.

  43. What an utterly delicious cheesecake. About 16 yrs ago when I had just about tired my first cheesecake, I remember making it with orange zest & Paneer, our equivalent of ricotta. So I can just imagine how wonderful this tastes.

  44. What an an amazing looking cake! I always enjoy lemon sweets and the blackberry coulis would be perfect with this!

  45. Pure deliciousness! So inspired by this recipe!

  46. Wha-Hou ! Ce dessert a l'air délicieux...Et toujours superbement réalisé, c'est impressionnant ! En plus,on peut imaginer tout un tas de variantes ! Merci de partager de tels trésors !
    (PS : impossible de trouver des haricots séchés lors de ma dernière visite en Suisse, pour ta salade du mois de juin...)
    A bientôt

  47. Wha-Hou ! Ce dessert a l'air délicieux...Et toujours superbement réalisé, c'est impressionnant ! En plus,on peut imaginer tout un tas de variantes ! Merci de partager de tels trésors !
    (PS : impossible de trouver des haricots séchés lors de ma dernière visite en Suisse, pour ta salade du mois de juin...)
    A bientôt

  48. Oh my Rosa, does that look good!Ricotta, lemon and hazelnuts... yum! And I love what you wrote about savoring summer. You reminded me that I need to take my family camping soon.

  49. verO de delimOOn10:06 PM, July 15, 2013

    Une belle adaptation. Moi aussi je lis chaque semaine les recette des magazines Coop et Migros. On tombe parfois sur de bonnes choses comme ctte recette.


  50. The cake looks so perfect...I am a big fan of lemon flavoured desserts...this is just something I would order in a cafe or bake myself...loved reading the quotes you put on about summer :-)

  51. This cake is absolutely delicious looking.. Love the layers!

  52. It does look irresistible! Love the perfect layers.

  53. ALLA: Thanks! You can substitute sheet gelatin with powdered gelatin (ratio: 1 sheet = 1 tsp). Cheers. :-)

  54. oh wow! this looks and sounds really amazing! wish I could try it!

  55. The summer time is explained so well & loved reading it. The cake looks so heavly. I have never tasted or made ricotta cakes. Your cake is really tempting & making me drool.

  56. I'm delighted to "hear" you are going to relish in the summer season in the most enjoyable way possible. If we wait until we "can" we sometimes miss the boat. Best to do with what we have at the moment.

    As for the summery goodness you have presented so delicately, I thank you. It does look heavenly Rosa.

    Thank you so much for sharing, your time and essence...enjoy:)

  57. I am a big fan of lemon and ricotta, I would be happy to share a slice with you right now :). A yummmy, perfectly sliced cake Rosa, Bravo,
    Bises xx

  58. So beautiful!! Almost too gorgeous to eat, but I'd like a few slices to go. Please? :D

    ps: So glad you received the skillets! Yay!!

  59. This looks like a beautiful sleek cake. So fresh and clean. Great job!

  60. Another delicious and gorgeous post Rosa! Ricotta and lemon is so refreshing together and your cake looks so divine.

  61. Rosa, you are right we need to relax more in general and especially in the summer, otherwise how will we regenerate for the winter?! ;) This lemon ricotta cake is to die for and you do a good job with the photos because it makes me just want to grab it off the screen. thanks for sharing.

  62. Have a wonderful relaxing summer rest. You live in a country that left our mouths hanging open the entire time we drove up and down the spectacular mountains. And, the dessert look wonderful. Going on my list.

  63. Summery,refreshing,lemony!I am drooling looking at this divine sweet treat!

  64. I love everything about this summery treat! Just gorgeous...

  65. This is a dessert that I would totally love eating. Delicious pictures!

  66. You stuffed joy, happiness, dreaminess, loads of positive vibes, beauty, oomph factors and all good stuff in that cake ! How can I not fall in love with that perfect slice? - Beautiful use of silver and golden hue in the photos :)

  67. heavenly lemon cake with that gorgeous berry coulis to finish off, perfect summer dessert but won't mind having it during a drizzle either
    yummmm :-)

  68. Delightful indeed & I love the subtle colors in these photos!

  69. Wow Rosa! Your lemon and ricotta cake with berry compote looks sooooo delicious!!! I'll take two slices and probably that will not be enough. :) What a gorgeous recipe, Rosa!!!

  70. What a luscious dessert! It looks really perfect for summer!

  71. stunning! I think I'll bookmark and make for my man! He'll love it!

  72. This looks divine! The different textures and flavors sound so complimentary.

  73. I lovvvvvvvvvvvvvvvvve LEMON :D

  74. Now I'm really craving your cake! Love the recipe, thanks for sharing Rosa.

  75. Wow first time here in your space and loved it :-) The slice is so beautiful.. Delicious!

  76. Magnifique, il me fait vraiment envie!
    Prends ton temps pour te faire du bien...

  77. Though I am not a big fan of lemon cakes this one is looking sooo tempting that would probably change my mind.

  78. I'm thrilled that you took time to share this recipe. It sounds like a wonderful summer treat.

  79. That looks the perfect dessert for hot weather! Beautiful pictures too :-)

  80. un gâteau très rafraichisant idéal pour l'été qui donne envie ;)

  81. A very nice cake! Perfect for tea. :)

  82. Oh, Rosa, simply stunning! I adore lemon and ricotta but you take the combo to new heights! Stunning and elegant!

  83. C'est de toute beauté. Même avec cette chaleur, je craque.

  84. Quelle élégance ! Je garde la recette précieusement !

  85. That is exactly what I am doing. embracing the summer, with y fam:) beautiful flavors here. Ricotta and lemon pairs perfectly! and I still cannot do not know how you can make such a perfect slice :)

  86. Sounds heavenly, love the flavors in this one!

  87. Gorgeous and delightful looking cake!

    This pairs perfectly with what you wrote about summer and the way it should be. I love the quotes (you and I have some similar tastes in music too it seems!).

    I can't believe it's my first time here, but it won't be my last!

  88. Thanks for the recipe, Rosa. I prepared with orange and served with a sauce. It was delicious!

    1. Dear Sonia,

      Thank you for visiting my blog and for the kind comment.

      I'm happy to hear that you loved that recipe!