Description
Ricotta Cherry Cheesecake with mouth-watering creamy cheese on cherries, topped with a delicate almond petals.
Ingredients
-
Ricotta
500 g
-
Sour cream
200 g
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Sugar
220 g
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Chicken egg
4 piece
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Flour
150 g
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Butter
100 g
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Salt
0.25 tsp
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Orange zest
2 tsp
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Vanilla sugar
2 pack
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Potato starch
1.5 Tbsp
-
Almonds
50 g
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Jam apricot
3 Tbsp
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Cherry
300 g
Cooking
Flour chopped with butter. Add the sugar and vanilla sugar. To turn into fine crumbs.
Add the yolk.
Knead the dough.
Split mold to fill the pastry and place in the fridge for 30 min.
Beat eggs.
Add sugar and beat. Next, add the sour cream, ricotta, lemon zest, vanilla sugar - all beat up.
Add cornstarch and whisk.
Proteins vzbit in a solid foam (whisk one protein, then add one at a time), add in the cream.
Mix gently with a spatula.
Cherry lay on a sieve to drain the juice. Spread on the dough.
Pour the cherry cream. Bake in a preheated oven to 180C for 50 min. After baking leave in turned off oven for another 20 min.
Apricot jam to warm (but not boil), pass the sauce through a sieve.
Cheesecake lubricate the jam with a brush.
The top is covered with almonds. Leave the form until cool.
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