ingredients
For the base
Dry biscuits (digestive type)
For the ricotta cream
well-drained cow’s ricotta
There ricotta cheesecake it’s a super delicious variant of the cold cheesecakeprepared without cookingIt is made up of a base of dry biscuits and butter, filled with a voluptuous ricotta cream, used instead of the classic spreadable cheese, whipped cream and pieces of dark chocolate: perfect for the snacklike end of meal for a dinner or an occasion partywill conquer the palate of the most demanding guest.
The recipe is easy for everyone to make: just mix the crushed biscuits with the melted butter, compact the mixture on the bottom of a springform pan, then distribute the filling and place everything in the fridge for at least 4 hours. The result is a dessert delicious, crunchy and melting at the same time, to be completed with chocolate chips and served with a cup of espresso or a small glass of fortified wine.
For optimal performance, choose a cow ricotta very fresh and well dried: we suggest you buy it the day before and keep it in the refrigerator overnight, placed inside a strainer, so that it loses the excess whey. Alternatively, you can also use sheep’s ricotta, which is more compact and has a more intense taste.
As for biscuits, we opted for the famous digestive biscuits, but you can also use cocoa biscuitsto the honey or made with rice flourfor an option gluten free also suitable for celiacs and gluten intolerant. Our version contains the isinglass as a thickener but, if you prefer, you can replace it withagar agar. If you like, you can garnish the cake with fresh fruit, compotes and jamsmelted chocolate, chopped pistachios and anything else you like.
Discover how to prepare ricotta cheesecake by following the step-by-step procedure and tips. If you liked this recipe, also try the ricotta cakethe ricotta tart and others desserts with ricotta.
How to make ricotta cheesecake
Step 1
Step 1
Collect the crushed biscuits in the bowl of the kitchen mixer 1.
Collect the crushed biscuits in the bowl of the kitchen mixer 1.
Step 2
Step 2
Blend them until you get a fine flour. 2.
Blend them until you get a fine flour. 2.
Step 3
Step 3
Collect them in a bowl and add the butter, previously melted in a saucepan or in the microwave 3.
Collect them in a bowl and add the butter, previously melted in a saucepan or in the microwave 3.
Step 4
Step 4
Mix the ingredients well to obtain a homogeneous mixture. 4.
Mix the ingredients well to obtain a homogeneous mixture. 4.
Step 5
Step 5
Line the bottom of a 22-24 cm diameter springform pan with a layer of baking paper and cover the edges with a strip of acetate. Pour the biscuit mixture onto the bottom and compact it with the back of a spoon. 5then put everything in the fridge for 30 minutes.
Line the bottom of a 22-24 cm diameter springform pan with a layer of baking paper and cover the edges with a strip of acetate. Pour the biscuit mixture onto the bottom and compact it with the back of a spoon. 5then put everything in the fridge for 30 minutes.
Step 6
Step 6
Meanwhile, soak the gelatine in water for 10 minutes, then squeeze it well and dissolve it in the milk already heated in a saucepan or in the microwave. 6.
Meanwhile, soak the gelatine in water for 10 minutes, then squeeze it well and dissolve it in the milk already heated in a saucepan or in the microwave. 6.
Step 7
Step 7
At this point, take care of the cream: collect the ricotta and the sugar in a container 7 and mix them well with a spoon.
At this point, take care of the cream: collect the ricotta and the sugar in a container 7 and mix them well with a spoon.
Step 8
Step 8
Chop the dark chocolate and transfer it to the cream 8.
Chop the dark chocolate and transfer it to the cream 8.
Step 9
Step 9
Whip the cream and mix it a little at a time with the ricotta and chocolate cream, mixing delicately from the bottom up so as not to deflate it. 9.
Whip the cream and mix it a little at a time with the ricotta and chocolate cream, mixing delicately from the bottom up so as not to deflate it. 9.
Step 10
Step 10
Also add the milk with the gelatine 10 and continue mixing for a few moments.
Also add the milk with the gelatine 10 and continue mixing for a few moments.
Step 11
Step 11
Take the base out of the fridge and fill it with the cream, distributing it and levelling it with the spatula 11.
Take the base out of the fridge and fill it with the cream, distributing it and levelling it with the spatula 11.
Step 12
Step 12
Cover with a sheet of cling film 12 and leave to cool in the fridge for at least 4 hours, or in the freezer for 2 hours.
Cover with a sheet of cling film 12 and leave to cool in the fridge for at least 4 hours, or in the freezer for 2 hours.
Step 13
Step 13
After the resting time, transfer to a serving dish and garnish the surface with chocolate chips. The ricotta cheesecake is ready to be enjoyed 13.
After the resting time, transfer to a serving dish and garnish the surface with chocolate chips. The ricotta cheesecake is ready to be enjoyed 13.
Conservation
Ricotta cheesecake can be stored in the refrigerator, tightly closed in an airtight container, for 2 days to the utmost.
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