Ricotta cake

Cook fast, eat delicious! No baking! Ricotta cake is a kind of cheesecake. Sandy base, delicate cheese filling and sour bright jam on top. Cooking will not take much time at all. Instead of jam, you can use fresh berries, it will be even tastier and more beautiful. This dessert is perfect for morning coffee, it will not be a shame to serve it on a festive table.

katushafin

Recipe author

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Composition / ingredients

Servings:

180

Butter

Ricotta

400

Mascarpone

250

Sugar

Jam

200

Vanilla

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 6 g

Fats 34 % 20 g

Carbohydrates 55 % 32 g

344 kcal

GI: 6 / 31 / 63

Step-by-step cooking

Cooking time: 20 min

Step 1:
Prepare the products.
Step 2:
Let's do the sand foundation first. The cookies need to be crumbled, you can use a blender, you can put the cookies in a bag and walk over it with a rolling pin.
Step 3:
Melt the butter.
Step 4:
Combine the crumbled cookies with butter, mix well.
Step 5:
Line the bottom of the mold with parchment.
Step 6:
Put the sand crumbs on the bottom, tamp well. You can use the bottom of the glass.
Step 7:
Mix ricotta with mascarpone, add sugar and vanilla to taste. Mix well.
Step 8:
Put the cheese mass in the second layer.
Step 9:
Put the jam on top. Cool for several hours in the refrigerator.

To make this cake, I took ricotta, cooked at home. This significantly reduced the cost. To cook it at home, you need to take a liter of milk, bring it almost to a boil, but do not boil it, and pour in 4 tablespoons of lemon juice. The milk will curdle and the whey will leave. The mixture should be cooled and thrown on a sieve on cheesecloth. Homemade ricotta is ready! I wouldn't replace mascarpone, it gives the cake a delicate creamy taste. If you still decide to replace it, then take thick sour cream or heavy cream. If the filling seems runny, you can add gelatin to stabilize it. I didn't need gelatin, and the ricotta and mascarpone were thick. I also prepared the jam for the coating myself. I took a frozen pitted cherry and cooked it with the addition of a gelfix according to the instructions. It turned out a wonderful cherry jam in just three minutes. But you can take any ready-made jam or jam, only then adjust the sugar to taste. Or you can cook a thick berry jelly, it will also be delicious. Take the berries with sourness, they compensate for the sweetness of the cheese base. Cookies will suit any, it will be delicious chocolate or with the taste of melted milk.