Almond cake and lemon gluten free
Desserts from Italy - Puglia
Cheesecake with ricotta and meriga
Cheesecake with ricotta and meriga
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The ricotta cheesecake and a dessert created so many leftovers that I had, and I tell you that it is good
preparation
step 1
We put in a saucepan melt the butter and let's do it slowly over low heat
step 2
In a bowl we crush the biscuits and add the melted butter well amalgamiamo
step 3
In a pan put a waxed paper disc and anoint the walls with butter
step 4
We pour the biscuits and form the basis for the gentle pressing with your hands
step 5
In a bowl work ricotta with sugar eggs and grated lemon peel and liqueur
step 6
We pour everything on the hard biscuits allivegliamo cottage cheese and bake at 180g for half an hour must begin to brown
step 7
We remove the cake from the oven and let rafreddare
step 8
We prepare the meringue we put in a bowl add the egg whites with powdered sugar and a pinch of salt
step 9
With the blender we work the egg whites until they become frothy nice and compact
step 10
With a spoon arrange the meringue on the cake and passiamola in the oven for a few minutes with the grill lit we remove from the oven and put in the refrigerator cold and good