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Cheesecake with ricotta and sour cream

0
1542
Kitchen European
Calorie content 253.1 kcal
Portions 8 port.
Cooking time 5 h
Proteins * 15.9 gr.
Fats * 13.8 g
Carbohydrates* 27.3 g
* per 100 gr. product
Cheesecake with ricotta and sour cream
Content

I suggest making a cheesecake with ricotta and sour cream. This time I used blueberry jam, but I think that it will be delicious with any other too. It is the Ricotta cheese that makes the filling unusually tender and creamy. Such a dessert will be appropriate for any holiday.

Ingredients

Cooking process

step 1 out of 6
Pour the gelatin into a deep container and pour 400 milliliters of drinking water, leave for 20 minutes to swell. Grind shortbread cookies with a pusher, or use a blender or meat grinder. Place the crushed cookies in a bowl.
step 2 out of 6
Melt the butter in the microwave or water bath. Add melted butter to a bowl of chopped cookies and mix thoroughly. Spread the resulting mass evenly along the bottom of the split form in which you will collect the cheesecake. Refrigerate for 30 minutes to set.
step 3 out of 6
Put the Ricotta cheese in a deep container, add granulated sugar, mix thoroughly.
step 4 out of 6
Wash the lime fruits. Cut in half and squeeze out the lime juice. Pour the cream and lime juice into the resulting cheese mass, add sour cream. Use a mixer to beat the cheesecake filling well. Then add blueberry jam and mix well using a mixer.
step 5 out of 6
Dissolve the swollen gelatin in a water bath. Cool slightly. Add to the filling and mix thoroughly. Take the mold out of the refrigerator and fill it with the resulting mixture. Tighten with cling film. Place in refrigerator for 3-4 hours.
step 6 out of 6
After the cheesecake has set, gently remove from the mold and transfer to a dish. Garnish with blueberry jam and serve in portions.

Bon Appetit!

 

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