Today I propose you a baked cheesecake in the oven to cappuccino! In fact this is the first baked cheesecake I do, and I must say I was very satisfied, because it is not so easy to do, as you see, there is a crack in the cream that was not supposed to be there, is very delicate as a preparation, but I know it could have been worse 😉 …. But the taste was delicious !! and the choice to make a thick crust was excellent, making it even more delicious!
Ingredients (12 portions) :
- 690 g sweet fresh Ricotta Cream (3 pack)
- 120 g melted Butter
- 50 g Flour
- 3 Eggs
- 1 Moka for to 3 of Coffee 120 g
- 40 g powdered sugar
- 5 g Yeast Cake
- 45 g Bitter Cocoa powder
- 500 g of Biscuits
160 ° 45 Minutes
30 Minutes in the oven is off
Take 500 g of dry biscuits or make you a cookie dough to taste, and cook in a pan for the cookie dough. crumbled cookies and then put them in a bowl where you will add 3 tablespoons of unsweetened cocoa. Melt the butter and add to the biscuit mix it well. Now, if like me, you have a zipper baking pan, take care to line it well with the baking paper because the cake is cooked bain-marie. You lined a time, pour the biscuit into the pan and begin to spread it out to create the edges, if the edges do not remain out, put the pan in the fridge for a few minutes so that it cools the butter, and then finish the crust. Keep the base in the fridge.
Now for the cream; Start by placing the coffee maker on the fire, separate the yolks from the whites. In planetary or a simple bowl, place the egg whites and a pinch of salt and start to mount, with a strainer, add the powdered sugar, once ready, the meringue store it in the fridge until we will not serve. Do not forget the coffee! when ready to put it to cool. Now, processed the egg yolks in a bowl with the sweet cheese and coffee, add yeast cake flour and sift a little at a time in the cream. Do not forget the coffee! when ready to put it to cool. Now, the egg yolks in a bowl with the sweet processed cheese and coffee, add yeast cake to the flour, sift and add a little at a time to the cream. Once well blended it all, add a little at a time the meringue, stirring gently so as not to spoil the mixture. Pour some of the mixture into the pan and then sprinkle with the cocoa powder, repeat until the dough is finished and sprinkle also on top . Put the pan in a baking dish and pour water up to 2-3 cm from the pan. Bake at 160 ° C for 45 minutes and then for 30 minutes in the oven off.