Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 20 minuti |
Ingredients
| 150 g | dry biscuits |
| 55 g | butter |
| 125 g | dark chocolate |
| 30 g | almonds |
| 250 g | ricotta Sterilgarda |
| 50 g | sugar |
| 150 mL | Whipping Cream Sterilgarda |
| q.b. | Drop of Vanilla Essence |
| 3 g | Fish glue (one and a half sheets) |
| q.b. | Cold water |
Preparation
- Melt the butter in a bain-marie or in the microwave, then leave to cool.
- Chop the biscuits, dark chocolate and almonds.
- Set aside two tablespoons of this mixture and add the melted butter to the remaining mixture, mixing with a spoon until you obtain a smooth mixture, similar to wet sand.
- Spread it on a springform pan (18cm in diameter) with the bottom lined with cling film, compacting well with the back of a spoon.
- Place in the refrigerator for about 30 minutes.
- In a dish, soak the gelatine in cold water.
- Separately, in a small saucepan (or in the microwave), heat 50 ml of Sterilgarda Whipping Cream until just below boiling. Add the gelatine, whisking vigorously to dissolve. Let cool.
- Break the dark chocolate into pieces and melt it in a bain-marie or in the microwave, then leave to cool.
- In the bowl of a stand mixer (or in a bowl), whisk together the sugar, Sterilgarda Ricotta, and vanilla essence until creamy.
- In another small bowl, whip the remaining Sterilgarda Whipping Cream (100 ml) until well combined.
- Add the cooled Sterilgarda Whipping Cream (in which the gelatine is dissolved) to the ricotta cream, then the cooled melted chocolate.
- Incorporate the whipped cream, mixing gently from top to bottom so as not to deflate it.
- Transfer the resulting cream onto the biscuit base, leveling the surface with a spatula or the back of a spoon.
- Place the ricotta and dark chocolate cheesecake in the refrigerator for 4-5 hours on the coldest shelf.
- Once it has set, decorate the surface of the cake with the two tablespoons of chopped biscuits, almonds and chocolate that you kept aside previously.
- Unmold the cake and serve.
Finely crush the dry biscuits and mix them with the melted butter. Press the mixture into the bottom of a springform pan, level with a spoon and place ...
Social Wall