Baked ricotta caramel cheese cake

Name: Baked ricotta caramel cheese cake
Prep time: 25 min
Cook time: 90 min
Total time: 1 h 55 min
Yield: 6
Cuisine: en
Ingredients: 180 g digestive biscuit, finely crushed; 70 g ground toasted almond; -145 g butter, melted; 250 g homemade ricotta cheese, at room temperature; 250 g cream cheese, softened; 3 eggs, beaten; 1/2 cups brown sugar; 150 g plain yogurt; 1 tablespoon cornflour; 1 tablespoon instant coffee powder (+ 1 tbsp water)

Other

6 servings

25 min

90 min

Very Easy

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Ingredients

Number of serving: 6

For Biscuit Base :

180 g digestive biscuit, finely crushed

70 g ground toasted almond

-145 g butter, melted

For Ricotta Cheese Filling :

250 g homemade ricotta cheese, at room temperature

250 g cream cheese, softened

3 eggs, beaten

1/2 cups brown sugar

150 g plain yogurt

1 tablespoon cornflour

1 tablespoon instant coffee powder (+ 1 tbsp water)

Preparation

For Biscuit Base :
Combine all ingredients and mix well, the press to a 9" spring form pan and keep refrigerated/freeze it untill set.
For Ricotta Cheese Filling :
Combine all ingredients in a big mixing bowl except coffee powder.
Beat all ingredients untill creamy & well mixed.
Pour 3/4 of batter into prepared biscuit based pan.
Combine coffee paste with the other 1/4 of batter, mix to combine.
Make a swirl by using a fork or knife.
Finally, water bath bake at preheated oven at 175-180'C for about 1 hour & 30 minutes or untill set in the centre.
Leave cool completely before refrigerated over night.

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