Apple Ricotta Cheesecake Recipe with Quick Strawberry Compote
Halfway between a biscuit cheesecake and a creamier cake -the pastry terminology in our language moves in murky waters-, this fresh ricotta and apple cheesecake with quick strawberry compote is a real temptation for those with a sweet tooth without being cloying, with a very nice soft texture that even wins cold.
Ricotta, similar to cottage cheese, is a fantastic Italian cheese due to its versatility in the kitchen. In this cake it gives us a very light crumb to the palate, fluffy and somewhat moist, with a smooth flavor that combines very well with strawberries and can also be paired with other red fruits, peaches or figs.
IngredientsFor 8 people
- Sugar 180 g
- Butter without salt tempered 125 g
- Egg L 3
- Vanilla sugar (or 1 sachet) 10 g
- Pastry flour 185 g
- Salt 1 g
- Chemical yeast (1 tablespoon) 12 g
- Ricotta cheese 220 g
- Medium apple, peeled 1
- Strawberry or strawberry (approximately) 150 g
- Sugar 2-3 tablespoons
How to make apple ricotta cheesecake with quick strawberry sauceDifficulty: easy
- Total time 50 m
- Elaboration 10 m
- Cooking 40 m
- Repose 10 m
Preheat the oven to 190º C and prepare a removable round pan of about 20-22 cm; It is easier if we line the bottom with sulfurized paper and grease only the sides. Put the sugar with the chopped butter in a large bowl and beat with a whisk until they are well integrated.
Add the eggs one by one, beating well after each addition. Add the pastry flour, salt, vanilla sugar and chemical yeast, beating slightly. Add the ricotta and beat well until obtaining a homogeneous texture. Grate the peeled apple on top, discarding the core, and mix with the help of a spatula.
Take to the mold and bake about 30-40 minutes, until it is well browned and when you click with a skewer it comes out clean. If it is toasted too much on top, cover with aluminum foil. Wait about 10 minutes outside the oven before unmolding and let cool completely on a wire rack. For the quick sauce, chop some strawberries or strawberries in a bowl, mix with sugar to taste and microwave in full power for 3-5 minutes.
With what to accompany the ricotta cake
This apple and ricotta cheese cake with quick strawberry compote is perfect to enjoy at dessert or snack time, or even during a relaxed brunch Sunday. Once cold, it is better to cover it well and store it in the fridge, remembering to let it warm a little before serving. It is already well accompanied with the compote, but we could also serve it with caramel, vanilla, melted chocolate sauce or a semi-spiced homemade cream. A citrus syrup wouldn't hurt either.
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