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- Baked ricotta caramel cheese cake
Baked ricotta caramel cheese cake
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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