Neapolitan Cheesecake - Step By Step Recipe With Photos

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Video: Neapolitan Cheesecake - Step By Step Recipe With Photos

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Video: Brownie Neapolitan Cheesecake 2023, February
Neapolitan Cheesecake - Step By Step Recipe With Photos
Neapolitan Cheesecake - Step By Step Recipe With Photos
Anonim

This cheesecake is slightly different from the traditional ones, but nevertheless it turns out to be very tasty and tender. Crispy sand base and fragrant delicate filling … no one can resist such a temptation:)

Cooking description:

You've never tasted a cheesecake like this. Very interesting taste - curd and semolina at the same time. This delicate cheesecake will appeal even to those who do not like cottage cheese desserts. He prepares simply and cannot fail. You can prepare the dough for the shortbread base according to your favorite recipe, but prepare the filling strictly according to the recipe. Everything will turn out deliciously for you!

Purpose: For an afternoon snack / For a festive table

Main ingredient: Dairy products / Cheese / Dough / Ricotta

Dish: Baking / Cheesecake

Cuisine geography: Italian / European

Ingredients:

  • Wheat flour - 160 Grams
  • Butter - 120 grams (100 - for dough, 10 - for semolina, 10 - for lubricating the mold)
  • Eggs - 6 Pieces (1 - for the dough, 5 - for the filling)
  • Sugar - 150 Grams (50 - for dough, 100 - for filling)
  • Salt - 3 Pinches
  • Ricotta - 500 Grams
  • Milk - 250 Milliliters
  • Semolina - 2.5 Art. spoons
  • Vanilla Sugar - 1 Teaspoon
  • Flavoring agent - 2-3 drops (any: rum, orange or zest 1 tsp)
  • Baking powder - 1/3 Teaspoon

Servings: 8-10

How to make "Neapolitan cheesecake"

1. First of all, prepare the dough. Add a pinch of salt, 50 g of sugar and 100 g of butter to the flour sifted with baking powder. 2. Grind everything into crumbs and add 1 egg. 3. Knead the dough and put it in the refrigerator for 45-60 minutes. 4. Now let's cook semolina porridge:) Mix milk with a pinch of salt, add a spoonful of sugar and vanilla sugar and bring to a boil. Then add semolina and cook until tender. 5. Now the semolina must be cooled, and so that it does not get covered with a crust, grease it with butter. 6. Mix the ricotta with the remaining sugar. My ricotta is creamy, if you have grains, it's better to rub through a sieve.

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