Recipes
Eggetarian
Italian Cheesecake
By Dolan Acharya
⏳ Prep Time: 30 minute
18 Dec 2020
Nutritional Overview
Calories
109 kcal
Protein
15 gm
Carbs
1 gm
Fats
5 gm
Ingredients
1. Ricotta Cheese 225 gm
2. Whip cream 30 ml
3. Castor sugar 60 gm
4. Egg 2
5. Flour 20 gm
6. Orange zest 1.5 tbsp
7. Cranberries or blueberries 50 gm
Method
Step 1
Butter the side if the spring form and dust with crumbs
Step 2
Blend the ricotta to a smooth paste in a blender.
Step 3
With a beater , beat the ricotta paste with egg yolks, half the sugar, flour well. Add the orange zest.
Step 4
Whisk egg white till foamy, add a pinch of salt and whisk till soft peaks. Add the rest of the sugar in stages and beat till firm peaks.
Step 5
Whisk the whip cream to a soft peak consistency.
Step 6
Add / rd of the egg white to the whip cream and mix well. Then add this mixture to the ricotta mixture.
Step 7
Fold in the balance egg white in stages. Dust the cranberries with a little flour and gently add / th of it to the batter.
Step 8
Pour the batter in the prepared tin, sprinkle with the balance cranberries.
Step 9
Bake this for minutes at then lower the temperature to and bake for further min.
Step 10
Let it cool on a wire rack for min. Run the knife along the inside to release the cheesecake.
Step 11
This cheesecake can be served warm or cold too.
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