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.
First you need to pasteurize the eggs, put the yolks in the mixer with 50 grams of sugar, and start whipping them (if you don't have a mixer, an electric ...
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