Raspberry cheese cake
Instructions
Gently melt 50 g of butter in a saucepan, then remove from heat and add, stirring, the crushed biscuits.
Spread the mixture on the bottom of a cake mold of 20 cm in diameter with detachable edge slightly greased with butter, and press it well, then let cool in refrigerator for 15 minutes.
Meanwhile, in a bowl, place the ricotta sieved and join, banging with a whisk, egg yolks and sugar.
Stir the mixture the isinglass, dissolved in orange juice, and whipped cream, except four spoons.
In a bowl beat the egg whites until foamy and mix them, two tablespoons at a time, to the mixture of ricotta.
The latter distributed based on cookies and well levelled.
Let cool the cheese cake in the refrigerator for 2 hours, or until the filling will become solid.
Spent the time indicated, remove the cake from the refrigerator, pull up the edge of the Pan and transfer the cake to a serving dish.
Spread the cream from the seal around the edge of the cake, using a pocket of fabric with a star nozzle, and then cover the surface with raspberries, arranged in concentric circles.
Let rest in refrigerator for 30 minutes before serving.
Ingredients and dosing for 6 persons
- 70 g of butter
- 125 g of digestive biscuits
- 350 g of ricotta
- 50 g of sugar
- 3 eggs
- 35 cl of whipped
- 15 g of gelatine powder
- 3 tablespoons of orange juice
- 250 g of raspberries