Petitchef

Baked ricotta caramel cheese cake

Other
6 servings
25 min
90 min
Very Easy

Ingredients

6

For Biscuit Base :

For Ricotta Cheese Filling :

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.

Photos

Baked Ricotta Caramel Cheese Cake, photo 1
Baked Ricotta Caramel Cheese Cake, photo 2
Baked Ricotta Caramel Cheese Cake, photo 3

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