citrus fruits Italian cheesecake
3 bowls, baking pan, pot
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- 57⅛ g digestive biscuits
- 28⅝ g butter (melted)
place the biscuits in a mixer and melt the butter for 30 seconds in a microwave, then mix it together in a small bowl
- 142⅞ g ricotta
- 142⅞ g spreadable cheese
- 28⅝ g brown sugar
- baking pan
place the mix in a 22 cm cake pan and spread it evenly let it rest for half an hour or for twenty minutes in the fridge, in another bowl put the cheese and the ricotta start mixing while incorporating slowly the sugar.
- 2⅞ g gelatin sheets
let the gelatin sheets soak in a bowl filled with water for ten minutes, then take the sheets and some of the water and boil it until it melts completely. let it rest for 20 minutes then pour it in the bowl with ricotta and cheese, mix it all together and place it in the cake pan over the base. even it out and put it back in the fridge for half an hour
- 108⅝ g orange juice (fresh squeezed, for decorating)
- 3⅜ g gelatin sheets (for decorating)
in the meantime let the orange juice boil with the gelatin sheets until it melts, then pour it on the now semi solid cheesecake and put the cake back in the fridge for two more hours
- ¼ orange (for decorating)
take out the cake from the fridge and slice the orange, with the slices decorate the cake. now enjoy!
Enjoy your meal!