Cake with orange cream bimby method
Desserts from USA
1 hour 30 minutes
translated by Italian with
After reading so many recipes on this cake, I decided to change some parts. Hope you like it.
We start preparing the base of the cheesecake. Let the cookies inside a mixer, after having mixed the cookies we add the melted butter.
Roll out the dough on the bottom of the pan from the removable board.
Let the cheesecake base in the already heated oven 150 degrees for 15 / 20miniti (regulator depending on your oven, if the oven is old decreased the minutii)
In a large bowl put Philadelphia, ricotta and sugar .. We work these three ingredients together until creamy
Add the orange juice, lemon zest, eggs, cream and three tablespoons of flour, mixing well.
When your compound will be uniform you can add it above the base of the prepared cheesecake.
Put into the oven at 170 degrees for an hour cheesecake (regulator depending on your oven) the cheesecake will be ready when it has a slightly golden surface.
When the cheesecake is finally ready to let it cool out of the oven for a few hours. After that you can move it to the refrigerator where it will keep for at least three or four hours.
For the sauce: I chose red raspberries, you can also use other fruit of your choice.
After you have thoroughly washed raspberries, put the raspberries in a saucepan with water and sugar. Cook for 10-15 minutes, stirring well.
If you want a smooth sauce, you can put all or half of the mixture into the blender.
Spend 3/4 hours gently open the pan, slice the cheesecake by adding raspberry sauce