Ricotta Cheesecake

Name: Ricotta Cheesecake
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 8
Ingredients: Digestive biscuits 10.6 oz; Butter 7.1 oz; Cow's milk ricotta cheese 2 cups; Fresh liquid cream 1 cup; Powdered sugar 1.6 cups; Gelatin in sheets 0.3 oz; Strawberries dried to taste; Mint to taste

466

Calories per serving

Energy Kcal 466
Carbohydrates g 61.9
of which sugars g 41.4
Protein g 5.4
Fats g 21.9
of which saturated fat g 12.86
Fiber g 0.5
Cholesterol mg 95
Sodium mg 121

Difficulty: Average
Prep time: 30 min
Cook time: 3 min
Serving: 8 persone
Cost: Average

PRESENTATION

When it comes to cheesecake, you've often asked us how to replace mascarpone? So, we finally set to work to present you our ricotta cheesecake! Yes, we at Giallozafferano care about your opinions and requests, so we experimented with this delicious cold cheesecake that has nothing to do with the NY Cheesecake, which is baked in the oven. In this raw variant, similar to what we did for the lemon cheesecake, the cake will be delicate in flavor and creamy in texture: it will literally melt in your mouth! A dessert your guests surely won't be able to resist... they might even dare to ask for seconds, you know? Try it as an alternative to the other two cheesecakes you love, the elegant mini cheesecakes in a single-serving version and the delicious Nutella cheesecake... all that's left is to set up the podium and let us know which one is the winner for you!

INGREDIENTS

466

Calories per serving

Ingredients for a 22 cm mold: Digestive biscuits 10.6 oz (300 g); Butter 7.1 oz (100 g)

For the cream: Cow's milk ricotta cheese 2 cups (500 g); Fresh liquid cream 1 cup (230 g); Powdered sugar 1.6 cups (200 g); Gelatin in sheets 0.3 oz (8 g)

For decorating: Strawberries to taste - dried; Mint to taste

Preparation

How to prepare Ricotta Cheesecake

To prepare the ricotta cheesecake, let's start with the base. Pour the cookies into the mixer 1 and blend them until you get very fine crumbs. Transfer them to a bowl and add the melted butter (microwave or gently on the stove in a saucepan) 2, mix with a spoon 3.

Pour into a 9-inch (22 cm) greased and parchment-lined pan 4. Distribute the mixture inside using the back of a spoon to form a smooth base and a layer that covers part of the edge 5. Place the pan in the freezer for about 30 minutes and in the meantime soak the gelatin in fresh water 6.

Now let's move on to the cream. In a bowl, pour 3/4 cup (200 g) of heavy cream and whip it until it is soft and frothy 7. Spoon it into a bowl with the ricotta 8 and fold gently 9.

Then heat the remaining 2 tbsps (30 g) of heavy cream in a saucepan 10, when it is about to boil, drain the gelatin and pour it into the cream 11. Stir off the heat until the gelatin is completely dissolved, then add to the cream 12.

Sweeten the preparation by adding the powdered sugar 13 and continue to mix gently until it is completely absorbed 14. Retrieve the pan and pour the cream into it 15,

level with the back of a spoon 16 and let it rest in the refrigerator for at least 12 hours 17. Your ricotta cheesecake is ready, decorate as desired with strawberry slices and some mint leaves 18.