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A wholesome alternative to a scrumptious dessert, lusciously rich and velvety.
Preparation (6 persons)
For the biscuit base:
- Blend all the ingredients of the biscuit base until you obtain a coarse breadcrumb texture
- Spread the mixture into a greased springform baking tin (28 cm), lined with greaseproof paper
- Bake between 15 and 20 minutes
For the cheesecake filling:
- Soak the sheets of gelatin in cold water to soften it
- Heat the orange juice in a saucepan
- Remove from the heat and add the gelatine
- Mix the cream cheese the ricotta cheese and sugar
- Add the gelatine mixture
- Add the whipped cream
- Pour into the biscuit base
- Leave to cool in the fridge overnight
- For the cheesecake topping:
- Boil the redcurrants and sugar for 5 minutes in a saucepan
- Drain
- Remove the cheesecake from the tin and spread the topping into it
- Prepare the Rosabaya de Colombia Grand Cru in espresso (40 ml ), in the Cappuccino cup
- Serve the Cheesecake with the espressos
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Characteristic
Difficulty
Medium
Medium
Preparation
10 min (+5 min baking time), 1 night in the fridge
10 min (+5 min baking time), 1 night in the fridge
Material
Cappuccino Cup (6 x 170 ml)
1 Oven
1 Mixer
1 Springform baking tin (28 cm)
Greaseproof paper
1 saucepan
Cappuccino Cup (6 x 170 ml)
1 Oven
1 Mixer
1 Springform baking tin (28 cm)
Greaseproof paper
1 saucepan
Origin
USA
USA
Ingredients
For the biscuit base
- 100 g of sugar
- 200 g of flour
- 120 g of butter
- 1 tablespoon of cream
- 1 tablespoon of cinnamon
- 1 teaspoon of ground vanilla
Cheese filling
- 400 g of cream cheese
- 200 g of fromage blanc/quark
- 150 g of cane sugar
- 200 ml of whipping cream
- 5 sheets of gelatine
- Juice of a large orange
- 125 g of redcurrants
- 30 g of sugar
- 100 ml of water
Cappuccino
- 1 capsule of Rosabaya de Colombia Grand Cru
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