Ricotta-cheesecake
Ricotta is a type of whey cheese that is made from the whey rest from the cheese-making, so ricotta does not have a lot of casein, it mainly contains globulins and albumin. Making ricotta in a simplified form means heating the acidified whey to a temperature close to boiling, during which the proteins denature and form the curd.
This type of cheese has been made on the Apennine Peninsula since ancient times. In ancient Rome, similar cheese was most probably common on the food table.
Ricotta is often used in desserts, but also in salads. Today, ricotta is eaten both as fresh cheese and in various processed, fermented or smoked variants.
One of the typical uses of ricotta in modern Italy is to use it in making cheesecakes. I made a slightly atypical ricotta cheesecake where I used an almond base instead of a regular cookie or dough base and used half of the ricotta and regular raw cheese to give the cake a less rough texture.
Fresh strawberry jam or Maraschino cherries would be a good addition to this cake.
Preparation time: 20 min preparation, 45-60 min baking
Level: easy
Quantity: 16 slices
Ingredients:
Base
200 g of almond flour
50 g of wheat flour
60 g butter
50 g of sugar
Filling
500 g of fresh ricotta
500 g of raw cheese (eg Creme Bonjour. Philadelphia)
250 g of sour cream
200 g of sugar
2 teaspoons vanilla sugar
3 tablespoons wheat flour
4 large eggs
Preparation:
1. Prepare the base by melting the butter, mixing the flour, almond flour, and sugar with the melted butter, and line the base of the cake with this mixture. You can also line the edges of the cake tin with a single layer, but I didn’t this time
2. Bake the bottom for 15 minutes at 180 degrees
3. In a large bowl, combine ricotta, cream cheese, eggs, sugar, sour cream, flour, and vanilla. Mix the cake filling evenly so that no larger pieces of cream cheese remain. Pour the filling over the baked cake base
4. Place the oven bath in hot water. Bake the cake in the middle of the oven until the cake starts to brown slightly at the edges. It is not necessary to bake the cake until brown, it can be removed from the oven while the cake is not completely coagulated and only slightly brown. The cake firms nicely in the refrigerator and without very long baking the cake will have a more silky texture.
5. Leave the cake mold to stand overnight or until it cools down completely. Can be stored in the refrigerator before eating, some people like it cold
6. Serve with strawberry raw jam or Maraschino cherries. In winter, fresh strawberry jam is easy to make from frozen strawberries available in the supermarket. Let them melt a little, put in the food processor with the desired amount of sugar, and crush until smooth
Ready !!
