Yogurt and ricotta cheesecake

Annalisa Sandri

10 anni fa

Hello Guys!! I’m very concise, I have not always have writing in the post.

Today’s recipe is a delicious cheesecake that I made at a dinner with friends.
Does not include cooking and is made with ricotta cheese, cream and yogurt.

I did not use cream cheese because I really ricotta in desserts and I thought it was perfect!

We like it a lot, but unfortunately, I don’t have photos of the slice, because I brought it to a dinner, as I said.
I was excited about this cake and I think I will make various kinds.

To you the recipe:

Yogurt and ricotta cheesecake

Stampa

Preparazione

5 Minuti

Cottura

Tempo totale

5 Minuti

Yogurt and ricotta cheesecake, a cake to be served with a spoon fantastic and creamy

Autore: Annalisa

Ricetta: Dessert

Cucina: American

Ingredienti

For the base:

280 g digestive biscuits
180 g of butter
1 tablespoon brown sugar

Inside:

400g ricotta
2 jars of yogurt 125 ml
250 ml of fresh cream
50 ml of fresh milk
10 g of gelatin
120 g of icing sugar

coverage:

125 g of blackberries
125 g of raspberries
125 g of blueberries
125 g strawberries
50 g of sugar

Preparazione

Blend the digestive biscuits.
Melt the butter and add it to smoothies cookies with sugar cane.
Mix well.
Line a springform pan with parchment paper and plastic wrap around the base (I used the acetate)
Spread the mixture on to the biscuit base and refrigerate at least 1 hour.

Prepare the inside:

Add the sugar to the ricotta and mix well. Combine yogurt and cream previously whipped.
Mix everything well, taking care not to remove the compound.
Soak the gelatine in cold water 10 minutes.
Dissolve in warm milk, being careful not to boil it.
Combine the gelatin to the mixture dissolved in milk.
Pour it on the basis that it was in the refrigerator and allow to cool in the refrigerator at least 5 hours.

Prepare the cover.