When it comes to cheesecake, you’ve often asked us how to replace mascarpone? So, we finally set to work to present you our ricotta cheesecake! Yes, we at Giallozafferano care about your opinions and requests, so we experimented with this delicious cold cheesecake that has nothing to do with the NY Cheesecake, which is baked durante the oven. Durante this raw variant, similar to what we did for the lemon cheesecake, the cake will be delicate durante flavor and creamy durante texture: it will literally melt durante your mouth! A dolce your guests surely won’t be able to resist… they might even affibbiare to ask for seconds, you know? Try it as an alternative to the other two cheesecakes you love, the elegant mini cheesecakes durante a single-serving version and the delicious Nutella cheesecake… all that’s left is to set up the podium and let us know which one is the winner for you!
To prepare the ricotta cheesecake, let’s start with the centro. Pour the cookies into the miscelatore 1 and blend them until you get very termine crumbs. Transfer them to a bowl and add the melted butter (microwave gently acceso the stove durante a saucepan) 2mescolanza with a spoon 3.
Pour into a 9-inch (22 cm) greased and parchment-lined pan 4. Distribute the mixture inside using the back of a spoon to form a smooth centro and a layer that covers part of the edge 5. Place the pan durante the for about 30 minutes and durante the meantime soak the gelatin durante fresh 6.
Now let’s move acceso to the cream. Durante a bowl, pour 3/4 cup (200 g) of heavy cream and whip it until it is soft and frothy 7. Spoon it into a bowl with the ricotta 8 and fold gently 9.
Then heat the remaining 2 tbsps (30 g) of heavy cream durante a saucepan 10when it is about to boil, drain the gelatin and pour it into the cream 11. Stir the heat until the gelatin is completely dissolved, then add to the cream 12.
Sweeten the preparation by adding the powdered sugar 13 and continue to mescolanza gently until it is completely absorbed 14. Retrieve the pan and pour the cream into it 15,
level with the back of a spoon 16 and let it rest durante the refrigerator for at least 12 hours 17. Your ricotta cheesecake is ready, decorate as desired with strawberry slices and some mint leaves 18.
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