For the dough: - small butter 175 g - 50 g butter melted for the caramel: - 100 g of brown sugar - icing sugar 100 g - 60 g of butter - 5 tbsp. water 2 tbsp. milk to cheese mixture: - 500 g of mascarpone cheese - 250 g of ricotta - 150 g sugar - 4 eggs - the juice of 2 lemons - 2 tsp of vanilla essence Preparation : - Preheat the sandwich (180 ° C) oven.
-Prepare the batter:-melt the butter. Grind cookies in order to obtain a coarse breadcrumbs. Mix.
-Cover a springform pan with parchment paper. Divide the dough into the bottom mold and sides of it tightly well. Bake for 8 to 15 minutes.
Prepare the cream:-beat the ricotta with electric whisk to make it creamier. Add the sugar and beat the mascarpone.
-Add lemon juice and vanilla and beat again. Then stir the eggs to the preparation.
-Mix well.
-Bake 1 hour 325/6 (160 ° C), cool and leave in the refrigerator at least 3 hours.
Prepare caramel:-in a saucepan, put the butter and the brown sugar. (Do not stop to stir to not boil the preparation). Once the melted butter, stir in milk, always and then add water little by little. Once the sugar, remove from heat and add the icing sugar without stirring. Allow to cool.
-Drizzle caramel cheesecake and leave in the fridge until dessert.
-Serve and enjoy
No comments:
Post a Comment