Petitchef

Baked ricotta caramel cheese cake

Other
6 servings
25 min
90 min
Very Easy

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.

Photos

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





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