ricotta cheese cake

I found this beautiful recipe here and have changed only little things: like sugar, using less.

Ingredients for 22 cm spring-form pan :

   For the crust:

• 250 g biscuits
• 50 g sugar
• 50 g pistachios
• 100 g butter

   For the filling:

• 400 g goat ricotta
• 450 g white yoghurt
• 150 g sugar 
• 1 lemon zest 
• 30 g di farina 00
• 3 uova codice 0
• 1 teaspoon pure vanilla extract
• 5 g salt
• 170 g strawberry jam heated slightly and stirred

   For the topping:

• 300 g strawberries
• 85 g apricot jam 
• 1 gelatine sheet 

How to make

1. Preheat oven to 175°C. Grease the pan and line with baking paper.

2. Crumble biscuits and pistachios with sugar. Melt the butter and combine all the ingredients. Press evenly into the bottom and up the sides of the prepared pan. Bake crust for 7 minutes in preheated oven. Let cool.

3. Prepare meanwhile the filling. In the bowl of a mixer blend together the cheese, yogurt, sugar, flour, vanilla, lemon zest and salt. Add the eggs one at a time, blend until smooth. 

4. Pour half of batter into prepared crust, spoon half of strawberry jam; top with the remaining batter, smooth with a spatula, spoon randomly the rest of strawberry jam to create a marble effect.

5. Bake for about 1 hour. Turn off oven, cool in oven with the door open for 30 minutes and then cool completely 6 hours, better overnight. 

6. Arrange strawberries over the top and brush jelly over the fruit: melt the gelatine sheet in cold water and then over low flame with apricot jelly. Store in fridge for 3 days.

         

Serves: 12 slices.