May 8, 2014


Lately I am obsessed with Italian cuisine. So that I will not eat pasta over and over again, I decided to bake something Italian. Finally, I chose cheesecake. I had ricotta in my fridge, I bought  mascarpone in the shop and torta di ricotta e mascarpone was born.

I was inspired here. I just replaced the biscuit dough by real dough. I think that cheesecake is more smooth then. If you can, put the cheesecake in cake tin. You can choose any frosting you want, according to your own taste. I had a craving for chocolate. A combination of ricotta and mascarpone with raspberries and mint or pineapple would be delicious as well. 

300 g of fine flour
120 g of butter
2 eggs
half a cup of granulated sugar (you can use cane sugar)
2 teaspoons of baking powder

500 g of ricotta
500 g of mascarpone
2 eggs
juice from one lemon
1/2 cup of sugar (maybe a whole cup, depending on how sweet you like cheesecakes)
spoon of vanilla sugar
pinch of salt

150 grams of dark chocolate
60 grams of butter

For the dough, mix all ingredients in a bowl and knead it with your hands. Put it on the bottom of the cake tin and puncture it a bit with a fork.

As for filling, mix all the ingredients, just sugar and eggs add gradually. Whisk it on a low level.

Let it bake for 45 minutes at 180 degrees. At the end, pour it with the frosting (melted chocolate with butter). Eventually, you can use fruit.

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