so I called because I made it through a couple of recipes courtesy of two dear friends, putting together their names came out "Carletto" evvualà!
This is easy to make and delicious ricotta cheesecake in which the original recipe (provided by one of the individuals mentioned above) was replaced with an equal amount of "yogurt cheese" (recipe for which was provided on the other individual).
This small change allows you to be able to eat for those who can not digest milk and dairy products (for example, my dear maritozzi that is uncomfortable with lactose and therefore is far from fresh cheese, cottage cheese, milk and dairy products vaccines).
In practice Wear:
1 / 2 kg of white yogurt
Take the yogurt and place in a large colander, which will put a drain on a container. cover with a cloth and put everything in the refrigerator for 2 days.
After this time, the yogurt cheese will be ready and able to use it for the cake (or what you will).
For the cake: A
30ina biscuit cereal
100 g butter 250 g mascarpone
3 eggs 150 g sugar
Lemon juice 4 tablespoons of jam to taste
Blend the biscuits and mix with melted butter: With this kind of dough to line the base of the cake.
Whip the egg yolks with sugar, then add the mascarpone cheese and yogurt mixture.
Beat the egg whites until stiff and incorporate the eggs, cream, mascarpone and ricotta trying to disassemble too: Once the mixture is smooth pour it on the basis of biscuits and butter and bake at 180 degrees for 35/40 minutes.
Melt the jam over a low heat (one that goes well with berries or strawberries, but a matter of taste) with lemon juice as needed for obtain a thick syrup with which to cover the cake with icing when cold.
As I said in the original recipe in place of the yogurt were 250 grams of ricotta, and of course the taste of the cake is a bit 'different, more delicate in this release, as agreed with the yogurt.
Personally, I like them both ... (And you thought!)
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