Raspberry Cheesecake is a creamy and slightly tangy dessert, perfect for berry lovers. Originating in the United States, this dessert has become very popular in Italy as well. Fresh raspberries add a touch of freshness to the cheesecake, pairing perfectly with the biscuit base and the delicate flavor of ricotta.
Gently melt 50 g of butter in a small saucepan, then remove it from the heat and stir in the crushed biscuits
Spread the mixture on the bottom of a 20 cm springform pan lightly greased with butter and press it down firmly, then chill in the refrigerator for 15 minutes
Meanwhile, place the ricotta passed through a sieve in a bowl and whisk in the egg yolks and the sugar
Also incorporate into the mixture the gelatin dissolved in the orange juice and the whipped cream, reserving four tablespoons
In a bowl, beat the egg whites until stiff peaks form and fold them into the ricotta mixture two tablespoons at a time
Pour the mixture over the biscuit base and smooth the surface well
Chill the cheesecake in the refrigerator for 2 hours
Springform pan
Store in the refrigerator for up to 3 days
You can decorate the cheesecake with fresh raspberries or melted chocolate
Italy
| 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 |
