John Myers
Ricotta Cheesecake with Mixed Berries
The perfect ricotta cheesecake with mixed berries recipe with a picture and simple step-by-step instructions.
- 500 g Ricotta
- 400 g Cream cheese double cream setting
- 5 Eggs size M
- 5 Tablespoon (level) Flour
- 200 g Raw cane sugar white
- 200 g Ground almonds
- 0,5 Orange / orange
- 1 Vanilla pod scraped out
- 300 g Berry mix
- 1 Prices Salt
- Fat for the shape
- Powdered sugar
- Drain the ricotta and cream cheese and stir until creamy. Beat the eggs and whisk. Squeeze half the orange. Score and scrape out the vanilla pod long ago.
- Add the cheese, the pulp of the vanilla pod, a pinch of salt and the juice of the orange to the eggs and stir with the whisk, gradually adding the flour, almonds and sugar and stirring until a creamy dough is formed is.
- Put the dough in a greased springform pan (26cm). Pour the berry mixture over the batter. Bake in the preheated oven at 180 ° above and below heat for about 55 minutes. Do the chopsticks test. Interrupt the baking process after half the baking time for about 15 minutes: see tip from toskanine http://www./tipp/673/Kaesekuchen-faellt-in-der-Mitte-nicht-zombination.html
- Let the cake cool and sprinkle with powdered sugar.
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