Cheese cake
Instructions
Prepare and cook a crust of crushed biscuits in a pan by 23 cm.
You heat the oven to 160 degrees.
Place the mascarpone cheese in the Blender Bowl and cut in a soft cream.
Add the ricotta and continue to stir to incorporate well.
The peel of citrus fruit.
Add sugar and nutmeg, mix to incorporate all ingredients well.
Add the eggs and whisk until the batter becomes smooth and homogeneous.
Add egg yolk and vodka, mix again.
Add the whipped cream and mix again.
Pour the batter in the crust that you cooked previously, smoothed the surface with a spatula.
Bake in the middle of the oven for 1 hour and 1/2.
Remove from oven and allow to cool.
Leave in the fridge for 6 or 8 hours in the Pan before serving.
Just before serving, prepare the fruit sauce.
Reduce in mashed raspberries, transferred into a small saucepan.
Add syrup and lemon juice, stir well and bring to a boil.
Cook over low heat for 8 or 10 minutes, stirring occasionally.
Stir the cornstarch with cold water, add to the mixture and cook for 1 more minute.
Pour the raspberry sauce in a bowl and set aside to cool.
Leave in the refrigerator before spreading on cake.
You can decorate with bows of whipped cream.
1 portion = 440 calories, 27 g protein, 11 g carbohydrates, 32 g fat, 2.
5 g fiber.
Ingredients and dosing for 12 persons
- 500 g of mascarpone cheese (at room temperature)
- 500 g of ricotta cheese (at room temperature)
- 100 g of granulated sugar
- 3 large eggs
- 3 egg yolks
- 2 tablespoons of peach vodka
- 50 cl of whipped
- 375 g of raspberries washed
- 2 tablespoons of syrup (see recipe)
- 1 teaspoon of cornstarch
- 2 tablespoons of cold water
- Crushed biscuits
- 1 oranges (finely grated)
- 1 lemon (finely grated)
- 1 pinch of nutmeg
- Few drops of lemon juice