Delicate Ricotta Casserole
Baking and Desserts | Chechen cuisine
⏳ Time
7 hours
🥕 Ingredients
12
🍽️ Servings
20
Description
This recipe was shared with us by Chef John Smith and Pastry Chef Emily Johnson from a popular American restaurant.
Ingredients
- Ricotta cheese - 20 oz
- Semi-soft cream cheese - 5 oz
- Sugar - 10 oz
- Vanilla Pod - 1 piece
- Whole egg - 5 pieces
- 33% Cream - 15 fl oz
- 20% Sour Cream - 10 oz
- Cookie - 10 oz
- Butter - 5 oz
- Chestnut puree - 20 oz
- Water - 0 fl oz
- Strawberry - to taste
Step by Step guide
Step 1
Take a rectangular baking dish measuring 20x30 cm. Crush the cookies in a blender.
Step 2
Melt the butter. Add it to the cookie mixture and stir well. Transfer the mixture to a mold and spread it evenly. Place it in the freezer.
Step 3
Prepare the cheese mixture. To do this, blend the ricotta, cream cheese, and 200 grams of sugar using a mixer.
Step 4
Scrape the seeds from the vanilla pod and add them to the cheese mixture.
Step 5
Add the egg yolks and mix everything together.
Step 6
Add the cream and sour cream, and mix again.
Step 7
Remove the mold and pour the mixture over the cookie base.
Step 8
Bake at 195°F for 3 hours. Then place in the refrigerator for 3 hours.
Step 9
Prepare a sugar syrup. To do this, combine 65 grams of water and 65 grams of sugar in a saucepan, place it on the stove, and heat over medium heat until the sugar dissolves.
Step 10
Combine the strawberry puree and sugar syrup. Bring everything to a boil in a saucepan, then remove from heat and let it cool.
Step 11
Serve the casserole drizzled with strawberry sauce and garnished with strawberries.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.