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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Love at first bite.

cheese cake

During the years 1996/19997 I had the pleasure of living a year and a half in London. At this time  I flew  up and down  to Italy to support my exams at the University of Rome .  During this time, I  did  the most bizarre jobs in London , including  waitressing in a Mongolian restaurant and  tennis coach …. anyway ,one of the things I loved most when I was there,   was to try all the different food and specialties that the city offered. I do remember very clearly ,the first time I ate cheesecake, it was love at first bite! I was so shocked by how delicious it was that  almost every day ,I went back to the same coffee shop  for another slice  .   However  I am telling you this story because ,when I came back to Italy, I always thought that one day, I would love to eat a slice of cheesecake with berries on top as I used to do  in  London . So a few weeks ago Nick took me in a small bakery in Rome, where they make a delicious cheesecake, it was a revelation for me: 1- I did not know that I could eat cheese cake in Rome … …., 2-  was I not the Roman one, how could he find this  before me??!! Anyway, the latest news is  that even though It could be a little bit dangerous ,I  have now learned to make  cheesecake too … …  not even making the monoportion !!!!!!!!!!!!!

For the base:
150g digestive biscuits
50g butter

For the filling:
250g ricotta
250g mascarpone
250ml crème fraîche or thick cream
200g Belgian white chocolate

For the topping:
500g raspberries  (frozen)

2 sheets of gelatin


How is work:

First make the base. Crush the biscuits in a food processor or place in a plastic bag and smash with a rolling pin to make coarse crumbs. Melt the butter, add to the crumbs, mix by stirring to make a crumbly paste. Tip the paste into a 22×3½cm loose-bottomed flan tin. Spread evenly with a spatula and then use the base of a tumbler glass to compact evenly . Cover loosely with cling film and chill for at least an hour.

Meanwhile, beat together the ricotta, mascarpone and crème fraîche or thick cream until smooth. This is quickly done with an electric whisk or beater .Break the chocolate into pieces into a heatproof bowl and suspend it, without touching, over a pan of simmering water. Stir as it melts and then beat the melted chocolate into the cream mixture. pour  the chocolate cream over the biscuit base and transfer  to the fridge. Leave to chill and set firm for at least 2 hours.

Decorate the top with raspberries: Thaw frozen fruit. Place fruit in a pan and add a little sugar and water . Gently simmer for 5 minutes. To thicken , add 2 sheets of melted gelatin and stir. Leave to cool and then pour on top of the cake to dress, return to the fridge for another 2 hours .Serve.

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