marți, 26 iulie 2011

Cheesecake with lemon and blackberries

Cake layer: 150 gr ladyfingers, 125 gr butter, 50 g sugar
Lemon cream: 250 g ricotta, 250 g mascarpone, 250g cream, 1 sachet powdered gelatin, 4 tablespoons water, 6 tablespoons sugar, 1/2 lemon (juice and rind), 2 sachets vanilla sugar, 150 gr blackberry / raspberry / strawberry

Cake layer: Mix the ladyfinger with butter and sugar, place the mix obtained in a cake form of 24-26 cm, and press it well with a spoon, put it in the refrigerator while preparing the lemon cream.
Lemon cream: Mix ricotta with mascarpone, sugar, vanilla sugar. After the mix is completely homogenized, add the lemon rind and juice and mix again.
Soften the gelatin in 4 tablespoons of cold water for 5 minutes after melt it in bain marie and then let cool 1-2 minutes. Add the gelatin in the lemon cream, mix, add the stiff cream and mix again.
Spread 3/4 of cream over the cake layer then add the berries and push them gently into the cream. Add the remaining cream and spread it over the entire surface of cake.
Leave the cake to cool for 2-3 hours in the fridge, ornate it with some grated chocolate and berries and serve it.

It's absolutely delicious, it's easy to make, you don't have to use the oven so it's perfect for a summer day.
A big thank you to Laura Adamache who created this recipe, visit her blog for more amazing recipes ;)

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