Cheese cakes are elegant and irresistible for their contrast of textures and flavors. Creamy and crispy, semi -spilled and with a magnificent presentation, they are a perfect dessert for any occasion. But as usually happens with many sweets, the cheese cake contains many calories that not everyone is willing to consume, despite their delicious flavor. Because in recipegats we love that exquisite tasks desserts without regrets, we propose a less caloric recipe than the Traditional and as exquisite as the classic: B t/Ricotta cheese bar. If a NY Cheesecake cake has 342 calories per 100 grams, our Ricotta cake has about 174 calories per 100 grams. A cheese cake as light as exquisite! Keep reading to discover how to make Ricotta cheese cake.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ricotta cheese cake ingredients: |
| 500 grams of ricotta 3 eggs 130 grams of sugar 250 grams of integral cookies 110 grams of butter 1 lemon (zest) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ricotta cheese cake ingredients:
1. Cookie cookies very well until you create a fine crumb. Derrit the butter in the water bath or microwave. Pour the butter on the cookie, remove very well to create something similar to a little manageable dough.
Trick: You can add a little more butter if you consider it necessary.
2. Place the cookie paste in the mold. Extend the dough on the surface, pressing with your fingers to form the base of the ricotta cheese cake. Refrigera for half an hour.
Trick: Gate the mold previously. If the container is antiquer much better.
3. On the other hand, separate the whites from the yolks and reserve both separately. Then ride the clear snow. Booking.
Trick: Eggs should be at room temperature.
4. In another bowl beat the yolks with sugar until the mixture is creamy.
Trick: You can beat with manual or electric rods.
5. Then, scratch the skin of a lemon and spray on the mixture. Remove and continue with the recipe from the Ricotta cheese cake.
6. Add the ricotta cheese to the preparation. Beat at moderate speed without stopping until a couple cream.
7. Add the whites to the point of snow on creamy yolks. If the bowl is very small, it replaces with a larger one. It incorporates the whites little by little, until they integrate completely into the yolks. Make an enveloping and soft movement from the bottom of the bowl up. You should avoid beating the mixture, so use a silicone or wooden spoon spatula to perform this process.
8. Press the oven to 175 degrees for 10 minutes. Refrigerator remove the base of the ricotta cheese cake and pour the previous preparation on top. Bake for approximately 50 minutes or until the surface of the cake is golden. Refrigera for 2 hours before tasting.
Trick: I recommend using a unmold mold for this recipe.
9. What delight! Can you believe it? This dessert contains much less calories than the traditional cheese cake. This is due to its ingredients: ricotta cheese, integral cookies and little sugar. Even if you want it to be lighter, you can replace the sugar with some sweetener of your preference. Can you ask for this Ricotta cake recipe more?
10. To decorate this delight I used blackberries and peppermint. Additional I accompanied the individual portions with a red plum jam, for those who want to exceed a little. Believe me the contrast is magnificent, nothing cloying and infinitely delicious. You need to experience it! The contrast of flavors and textures in your mouth is almost indescribable. A crispy base, stuffed with creamy cheese. On the other hand, an optional sweet coverage with refreshing semiácid notes (the blackberries and the jam). I definitely encourage you to try this baked ricotta cheese cake, delicious and nothing complicated. If you prepare it, you have to share it with us. We will love!
