Raspberry Cheesecake is a creamy and slightly tangy dessert, perfect for berry lovers. Originally from the United States, this dessert has become very popular in Italy as well. Fresh raspberries add a touch of freshness to the cheesecake, which pairs perfectly with the biscuit base and the delicate taste of ricotta.
Gently melt 50 g of butter in a saucepan, then remove from heat and stir in the crumbled biscuits
Spread the mixture on the bottom of a 20 cm diameter springform pan lightly greased with butter and press it down well, then chill in the refrigerator for 15 minutes
Meanwhile, place the sieved ricotta in a bowl and beat in the egg yolks and sugar with a whisk
Incorporate the gelatin dissolved in orange juice and the whipped cream, except for four tablespoons, into the mixture
In a separate bowl, beat the egg whites until stiff and fold them into the ricotta mixture two tablespoons at a time
Spread this mixture over the biscuit base and smooth the surface
Chill the cheesecake in the refrigerator for 2 hours
Cheesecake Pan
Store in the refrigerator for up to 3 days
You can decorate the cheesecake with fresh raspberries or melted chocolate
Italia
| Energy (kcal) | 200.15 |
| Carbohydrates (g) | 6.9 |
| of which Sugars (g) | 6.9 |
| Fat (g) | 16.73 |
| of which Saturates (g) | 9.61 |
| Protein (g) | 5.27 |
| Fiber (g) | 1.33 |
| Sale (g) | 0.05 |
