Yes, another cheese cake!
Cheese cakes are so appreciated in my office, that I have to bake at least one each month! So, the August cheese cake was with ricotta, lemon zest and pine nuts. Lovely!
The recipe is taken from this nice Italian blog.
Ingredients:
For the crust:
200g Digestive
90 g melted butter
For the filling:
500 g ricotta
100 g white chocolate
50 g white sugar
1 packet vanilla sugar
25 g potato starch
2 eggs
100 ml cream
lemon zest
30 g pine nuts
Powdered sugar to dust
Instructions:
Put in the mixer the digestive and make them in thin crumbs. Mix them in a bowl with melted butter. Put the mixture in a buttered cake pan (26 cm round) and press it to create a firm crust. Put the mould in the fridge while you prepare the filling.
In a mixing bowl, beat the ricotta until fluffy. Gradually add the sugar, vanilla sugar and the sifted potato starch and continue to mix (use an electric mixer). Then add eggs, one at a time, cream, and lemon zest (you could need a little bit more of cream if the ricotta is very dry). Melt white chocolate in a bain-mairie or in the microwave and then add it to the mixture.
Put the mixture over the crust, even out the mixture and sprinkle with pine nuts. Bake the cheese cake at 180° for 55 minutes. If the top is getting too dark, cover it with aluminum foil.
Then turn off the oven, open it and let the cheese cake to cool inside the oven for 15 minutes. Then take it out and let it cool at room temperature. Put the cheese cake in the fridge and dust with powdered sugar before serving.
