Wednesday, 8 February 2012

BAKED RICOTTA CHEESECAKE

 [  I N  D E S S E R T  ]


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Who doesn't love a good cheesecake? I do! The only problem when it comes to gobbling down a cheesecake is, you feel the regret after! Then you ask yourself how many calories did I just have? Great thing about a good old ricotta cheesecake is not only that the flavour is immense and it's the low calorie alternative when choosing cheesecake. Normally cheesecakes use full fat cream cheese, which is no doubt delicious but soon enough your thigh also becomes the look of cream cheese! So why not use ricotta instead ! Try this delicious recipe and soon enough you won't be wanting to eat normal cheesecakes ever again!
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  [ I N G R E D I E N T S ]

Serves 6

200g Digestive biscuits {crumbed in food processor}
75g unsalted butter { melted}
125g caster sugar, plus extra 2 tbsp
650g Ricotta Cheese
1 Tbsp Cornflour
1 Tsp vanilla extract
4 eggs  { separated }
150ml sour cream 


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 [ D I R E C T I O N S ]

1. Preheat the oven to 160°C.
2. Grease and line the base of baking tins of your desired size. I have used miniature tart tins and also a small round tart tin. 
3. Crush the biscuits in a food processor, then add the melted butter and the extra 2 tablespoons of caster sugar and mix to combine. Press into prepared pan nice and tight and even around all the edges.
4. Beat together the ricotta, 125g of the caster sugar, the cornflour, vanilla, egg yolks and sour cream.
5. In a separate clean bowl, beat the eggwhites until stiff peaks form, then fold into the ricotta mixture.
6. Pour over the base and bake for 50-60 minutes until golden.


7. Remove the cake from the oven and set aside to cool. At this point the cake will sink slightly, wait till it has cooled down then push the tart out of the tin and serve!
8. In the example above I have sliced thin strips of mango and placed it around the tin to create a rose. 

Other Variations could include strawberries, raspberries, blueberries, nuts, dried fruit. Anything you think is delicious add to it !

ENJOY!!

焗意大利芝士餅(Ricotta 是意大利低脂含豐富維他命的芝士副產品)

材料: 消化餅200 克(用機打碎,或放入膠袋內壓碎)
           無鹽牛油75克(溶液)
           幼沙糖125克,另2 湯匙
           Ricotta 里考塔芝士 650克
           粟米粉 1 湯匙
           雲尼拿香油 1 茶匙
           旦 4只(黃及白分開)
           酸忌廉 150ml.

做法: 1)預熱烤爐 160度。
           2)預備需用的撻盆,大小均可。掃上油。     
           3)消化餅打碎,加入糖 2 湯匙及牛油溶液混合均勻。
                 壓實在撻盆底及圍邊上。
           4)將忌廉芝士打勻,加入糖、粟粉、香油、旦黃及酸忌廉再打勻。
           5)在另一清潔盆內打旦白至企身,再輕輕混入芝士料內。
           6)倒芝士料在撻底上,焗50-60 分鐘至金黃。
           7)取出餅待涼,餅會略沉澱少許,待完全冷卻,方可從撻盆取出。
           8)在我圖片上,我選擇用芒果切片,砌成玫瑰花狀,上桌。

貼士: 可用其他生果如:士多啤梨,藍梅,覆盆子,提子干,合桃等...
           設計出一些自己喜愛的樣子均可。

    

2 comments :

  1. wow! the mango topping looks fantastic! well done!

    ReplyDelete
  2. thanks hun! please keep checking my blog for new updates and new recipes!! hope you get inspired!

    ReplyDelete

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