CHEESE CAKE

with strawberries and cherries.

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Nutrition advice at the end of the recipe.

Typical cake from Anglo-Saxon countries, it is now widely known all over the world! It ‘ very good… with the crispy base and the creamy stuffing 😉

There are many versions, I make this, delicate and… depending on your taste you can change the decoration: fruits, chocolate, candies… !

RECIPE

Ingredients for the base:

  • 400g of biscuits
  • 180g of butter

Ingredients for the filling:

  • 200g cream
  • 200g ricotta (cottage cheese)
  • 125g of yoghurt ( white or favorite flavor )
  • 3 egg whites
  • 150g of sugar
  • strawberries and cherries to decorate

Procedure:

Start by preparing the base: preheat the oven to 150 ° C, then crumble the biscuits and melt the butter in a double boiler. When the butter is very soft, add the biscuits and mix with your hands until the mixture is homogeneous.

Line the bottom of a cake tin with baker paper and pour the mixture with cookies. Pressed with your hands to level the base. Bake for about 10 minutes.

Now prepare the filling: in a bowl pour the cream, whip it up a few minutes with a whisk until it bicome a bit thick. Now add the yoghurt and ricotta and stir. Add sugar and beaten egg whites and stir.

After 10 minutes in the oven, take out the base and allow it cool. Pour the filling on the base and bake at 150 ° C, for about an hour! After this time the edges are slightly coloured. Turn off the oven and, without opening, leave the cake in the oven for another hour.

Bring out the cheese cake and let it cool , prepare the strawberries and cherries (or whatever you prefer) and decorate your cake! Before consuming it leave in the fridge for at least 2 hours (or you can prepare it in the evening and let it cool overnight) .

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Nutritional Tips: this cake can be made ​​with many cheeses, I prefer the ricotta for a some reasons … let’s see the properties of this product! The ricotta cow is today perhaps the noblest of all dairy products: it has quality protein, it is significantly higher in protein than that of theothers  cheese, while the fat content is significantly lower, this may also be included in some low-calorie diets . It is easy to digest and brings calcium and other minerals.

It should not be consumed, however, by those who are lactose intolerant because, unlike aged cheese, ricotta has a fairly high percentage of lactose .

See you soon 🙂

 

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