I have been quite busy doing all sort of things over the last few days. Time flies and it seems there is hardly ever enough time left to do everything you want to. There will always be enough left for cooking and blogging though. 🙂
To me that's pure therapy. Perhaps cooking should be added as a healing therapy??
And whilst my minestrone with fresh Borlotti beans is boiling in the pot and my house smells amazing I thought I will quickly share this, worth-to try cheese cake I made yesterday for some friends. This is a cooked cheesecake with ricotta cheese. You can use any biscuits you like but of course, nothing can beat the old digestives which are perfect for the base of most cheesecakes.
Now I'd better go as lunch is calling.. 🙂 CIAO!
- Prep Time : 30 minutes
- Cook Time : 50 min to an hour minutes
Soften the raisins for 10 minutes by putting them in a bowl with warm water. Then squeeze the excess water out and dry them with a kitchen towel.
In a sauce pan melt the butter over a gentle heat. In bowl crush the biscuits then add the melted butter incorporating well
Cover a round baking tin with some baking paper. Put the crushed biscuits over the bottom pressing well with a spoon and with your hands. Put the baking tin in the fridge
Whip the egg whites; mix the ricotta with the yolks and the sugar. Scrape the vanilla pod seeds in the ricotta, add the raisins and mix well
Now add the whipped egg whites and gently stir the mixture incorporating the ingredients well.
Pour the mixture in the mold over the biscuits and level it well
Cook at 150C or 300F for about 50 minutes to an hour until it will look golden on top. If, after you have cooked it, the ricotta topping still feels quite soft, leave it in the oven with the door left ajar.
Decorate with chocolate chips.