Desserts & Puddings

Desserts & Puddings

Mascarpone and Ricotta Cheesecake

Posted at June 19, 2011 | By : | Categories : Desserts & Puddings,Recipes | 0 Comment

Mascarpone and Ricotta Cheesecake
Print
Prep time: 20 mins
Total time: 20 mins
Serves: 12
Ingredients
  • 200g Digestive Biscuits
  • 90g butter
  • Pinch of ground cinnamon
  • 250ml Ricotta Cheese
  • 250ml Mascarpone Cheese
  • 350ml Double Cream, whipped
  • 75g Caster Sugar, or to desired taste
  • 1 tblsp vanilla extract
  • Gelatine (8 sheets for 800ml liquid) or 4 tsp powered gelatine
  • 50gr Oreo biscuits
Instructions
  1. Prepare a 20cm (8in) diameter spring-form tin. Butter the sides of the tin.
  2. Mix together the crust ingredients in a food processor~ biscuits, butter, and cinnamon. Dispense into tin and firmly press down to compact base. Refrigerate for 1 hour
  3. Dissolve gelatine, as per pack instructions. Normally over low heat, without boiling, until liquid and clear. Allow to cool slightly
  4. Place ricotta, mascarpone, and sugar in a food processor and blend until creamy. Add gelatine mixture. Fold in the whipped cream. Crumble the Oreo biscuits and mix gently. Spoon onto the biscuit base and refrigerate for 24 hours
  5. When it is cool, remove from tin onto serving plate. Dust with cocoa powder or icing sugar
Google Recipe View Microformatting by Easy Recipe