Monday, February 27, 2012

ricotta - Philadelphia Cheese Cake

I can´t survive without sweets. Is there anybody who can understand this? Or is there anybody who can not understand? :) So as I found in the supermarket some really beautiful raspberries I decided to make a cheese cake to accompain them. But I wanted a simple and quick recipe. I found it in the cookbook Neni from Haya Molcho, It´s really a very easy recipe.
You need:
380 g Ricotta
130 g Cream Cheese ( I used Philadelphia)
80 g sugar
65 g butter
4 eggs
- for the topping:
200 g sour cream
Some chopped raspberries
- for the crust:
200 g shortbread cookies (I used some from Leibnitz)
1 Tbsp melted butter
1 Tbsp sugar
To prepare:
1. Crush the cookies in your kitchen machine or you put them in a plastic bag and hit on it with a rolling pin until you get a sandy consistency.
2. Mix together with butter and sugar.
3. Put this shortbread mix in your buttered forms and press with a spoon. Bake for 5 min. in the to 180 C preheated oven
4. Meanwhile prepare the filling by mixing together all the ingredients (ricotta, philadelphia cream cheese, butter, sugar,eggs)
5. Let shortly cool down the prebaked crust and then pour the cheese mix over it.
6. Bake for 45 min. in the 170 C preheated oven.

Let cool down and serve with the chopped raspberries and some sour cream


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