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Receta Espresso Ricotta Cheesecake
by Global Cookbook

Espresso Ricotta Cheesecake
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  Raciónes: 10

Ingredientes

  • 48 x amaretti cookies
  • 1/2 c. graham cracker crumbs
  • 1 stk butter melted
  • 2 Tbsp. gelatin
  • 4 Tbsp. cool water
  • 1/4 c. sugar
  • 1/2 c. strong espresso coffee
  • 1 pkt ricotta cheese - (15 ounce)
  • 1/2 tsp pure vanilla extract
  • 3/4 c. heavy cream
  • 1 pch cinnamon
  • 1 Tbsp. toasted almonds

Direcciones

  1. Preheat oven to 400 degrees. Butter a 10-inch springform pan.
  2. Using a rolling pin, crush amaretti cookies to fine crumbs. Set aside 1/2 c. of crumbs and transfer remaining crumbs to a bowl; add in graham cracker crumbs and stir in melted butter. Press crumb mix on bottom and halfway up sides of springform pan. Bake 5 min; cold completely.
  3. In a small bowl sprinkle gelatin over cool water and let soften. In a large bowl combine warm espresso with sugar and gelatin mix and stir to dissolve. Let cold slightly. Add in ricotta cheese and beat till smooth. Stir in vanilla. In a chilled bowl whip 1/2 c. of the cream to stiff peaks; fold into coffee mix. Pour half of coffee mix into crust, top with reserved amaretti crumbs and cover with remaining coffee mix. Smooth top. Refrigerateovernight.
  4. To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip remaining 1/4 c. heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds.
  5. This recipe yields 10 servings.