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Ricotta Cheesecake Recipe from of 31-07-2017 [Updated on 31-07-2017]
The ricotta cheesecake it was another dessert more than appreciated in the family! With the cheese cake uncooked you avoid turning on the oven, which is very important when it's too hot but you don't want to give up something greedy, and this is enough to make it a winner. Unfortunately for me I have tasted only a small part of this preparation, that jokey Elisa and uncle Cà have practically brushed it slice by slice taken from a tremendous hot summer afternoon.
I returned last night from my Ischian weekend and today there is the Social Media course, a somewhat abrupt return I would say;) Okay, I'm going to take notes, a kiss and have a good day: *
How to make ricotta cheesecake
Melt the butter and chop the biscuits with a mixer.
Then transfer the biscuits to a bowl.
Add the melted butter and mix.
Use the mixture obtained to form the base of the cheesecake, very compact, in the springform pan.
Leave to harden in the refrigerator for 30 minutes.
Whip the cold cream from the fridge.
Separately, work the ricotta with the icing sugar and vanilla essence.
Dissolve the isinglass (which you have softened for about ten minutes in a bowl with cold water) in a spoonful of cream and then transfer it with the ricotta and sugar mixture and mix.
Now incorporate the whipped cream and add the chocolate chips.
Gently mix and transfer everything to the biscuit base.
Level the surface and let it harden in the refrigerator for at least 5 hours.
Your ricotta cheesecake is ready to serve.