Rose Cheese Cake
photo by foodandmood.eu
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
12 muffin
- Serves:
- 8
ingredients
-
For the base
- 150 g digestive biscuits
- 80 g melted butter
-
For the dough
- 300 g ricotta cheese
- 2 eggs
- 150 g sugar
- Cointreau liqueur, 3 teaspoon
- 3 gelatin, sheet
- 200 g sour cream
- 1 orange
- 1 lemon
- 1 lime
-
For strawberry jelly
- 250 g strawberries
- 2 tablespoons sugar
- 1 teaspoon Cointreau liqueur
- 2 gelatin, sheet
directions
- Mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
- Mix the strawberry with sugar and 1 tablespoon of Cointreau and gently simmering until becamo clear.
- Put cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Then sqeeze gelatine and put on fire in a litlle bowl with the strawberry souce, add another teaspoon of Cointreau and gently simmering until it turns clear. Put the result in the silicon rose pan (we use the Silikomart Pan, an italian company that sell around the world) and put in the fridge.
- Beat the egg yolk with sugar than add ricotta cheese and orange, lemon and lime zest. Beat egg whites until soft peaks form. Gently fold egg whites into cheese mixture adding whipped sour cream then stir in the gelatine and fold in the cream. Add the dough at the jelly already fridged and finally cover with the biscuit. Freeze all for 24 h.
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RECIPE SUBMITTED BY
We are a mother and a doughter, the first one the italian recipes expert with a natural predisposition to food esthetic and the second one the technological side of the blog and sometimes unexpected chef.
Foodandmood.eu has born because we think that for every moment of a day or life we can meet the right plate. Moreover, we would like to tell something about italian recipes, and in general, about italian food style.
From Florence with love,
Patriza&Silvia - www.foodandmood.eu