A baked cheesecake with ricotta and raspberries garnished with a few fresh mint leaves, which is surviving on the doorstep of the house!!!!!!!
Easy, quick, creamy dessert that we can vary by adding other fruits like strawberries, peaches, apricots as desired and according to the season.
It makes me think of spring, but here in Bologna it’s been pouring for days, the nearby Idice river has swollen tremendously, and unfortunately, in other parts of Italy, the situation is very alarming!!!
I believe that with these climate changes often leading to disasters, it’s mandatory for the government to act promptly to prevent tragedies like those that occurred in Romagna and Tuscany…LET’S HOPE!!!!!!!!!!!1
After my usual unsolicited digressions on current events, I realign myself and leave you with other soft fruit dessert recipes…BYE!
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients BAKED CHEESECAKE RECIPE with RICOTTA AND RASPBERRIES
- 2 cups cookies
- 5 tbsps butter (unsalted)
- 1 tbsp sugar
- 28 oz ricotta (sheep or cow)
- 2 eggs
- 1 package raspberries
- 5 tbsps sugar
- to taste mint
TOOLS BAKED CHEESECAKE RECIPE with RICOTTA AND RASPBERRIES
I used a 8 x 8 inch mold
- Mixer
- Pans
- Spatulas
FOR THE PREPARATION OF THE BAKED CHEESECAKE RECIPE with RICOTTA AND RASPBERRIES
.in a food processor I grind the cookies I selected (mine had chocolate chips too, but they were the ones in the pantry and I don’t want to waste anything) and add the unsalted butter melted in a saucepan or microwave.
I also add the sugar but this is optional, it doesn’t hinder the good taste of the cheesecake!
I line the mold with parchment paper and pour the mixture, pressing it well with a spoon, and place it in the fridge.
In a large bowl I put the sieved ricotta, then adding the eggs and granulated sugar,
I carefully mix and blend the creamy filling of the cheesecake with ricotta and raspberries, finally pouring it over the cold cookie base.
All that’s left is to bake it in a preheated oven at 350°F static mode, letting it cook for about 35 minutes or depending on your home’s oven characteristics.
Once cool, I add a few fresh mint leaves if I feel like it and serve it to enjoy with my guests!
Enjoy your meal!
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I really like raspberries, and you??? Even if it’s not the season, here’s this raspberry jam recipe read if you want →https://blog.giallozafferano.it/asilannablu/confettura-lamponi-lime-ricetta-casalinga/
Recipe read and modified on IG Ana maria Zapodeanu
