ITAENG Home Recipes with ricotta CHEESECAKE CHEESECAKE A variation of the typical American cold cake with our Ricotta spread. Result? More lightness, with lots of taste and creaminess! An excellent dessert to finish a meal but also for a delicious snack, especially loved by the little ones 10 people 120 min. calories easy Cheesecake is a very versatile dessert that can be customized by replacing the berries offered as a filling with a jam of your choice. During preparation, if you do not have a cutter available to pulverize the cookies, I recommend that you put them in a nylon bag and pass over it a rolling pin or an empty glass bottle used as a rolling pin. Once the cake is ready, try to accompany it with a glass of Moscato Fior d'Arancio: a pairing that will not disappoint you! I have time today | Dessert | Share INGREDIENTS For the base 150 g of Digestive biscuits 80 g of butter For the cream 100 g of sugar 100 g of fresh cream 2 eggs 1 egg yolk 1 vanilla bean 20 g of corn starch 600 g of Elda Ricotta Spreadable ½ lemon For finishing 200 g of sour cream 50 g of powdered sugar Jam to taste Berries to taste PREPARATION OF THE BASE 1 First, pulverize the biscuits with the help of a cutter (the classic food processor with blades), then mix them with the butter left to soften out of the fridge a couple of hours before, mixing everything with a spoon; 2 Distribute the mixture obtained on the bottom and on the edges of a pan, taking care to crush well with a spoon to make it adhere; 3 Put the base in the fridge for about an hour (or in the freezer for about 15 minutes). PREPARAZIONE DELLA CREMA 1 Mentre la base si raffredda, munitevi di una bacinella per miscelare insieme zucchero e panna, quindi con l’aiuto di una frusta unite le uova e il tuorlo; 2 Incidete nel senso della lunghezza la bacca di vaniglia e aiutatevi con il coltello per raschiare ed estrarre i semini da aggiungere al composto, quindi incorporate l’amido di mais e lo Spalmabile di Ricotta; 3 Amalgamate bene con l’aiuto della frusta in modo che non ci siano grumi, quindi aggiungete il succo di limone. COTTURA E CONSERVAZIONE 1 Versate il composto in una tortiera da 22 cm e mettete a cuocere in un forno (possibilmente ventilato) a 165° per un’ora circa; 2 Sformate la torta e mettetela in frigo per un’altra ora circa; 3 Whip the sour cream with the icing sugar, then spread it on the surface of the cake and decorate with a layer of jam to taste and / or berries; 4 The cheesecake can be stored for a couple of days in the fridge. RELATED RECIPES CHUNKS OF RAW MEAT FILLED WITH RICOTTA AND ROCKET SALAD OF FENNEL, ORANGES, RICOTTA AND WALNUTS POTATO HAMBURGER FILLED WITH RICOTTA AND SPECK PRODUCTS Ricotta Treats Dessert COMPANY Why ricotta Elda and the environment Production RECIPES PRIVATE LABEL WHERE TO BUY COOKIE POLICY PRIVACY CONTACTS CASEIFICIO ELDA Srl Tax Code and VAT number 02722920283 ® All rights reserved - 2018