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Cheese cake with ricotta, figs in syrup

by Ada Parisi
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Cheese cake di ricotta con fichi sciroppati

The sweet Today is very special: Today I leave you the recipe for a cheese cake with ricotta and saffron, figs in syrup. The baked cheese cake is a dessert that belongs to the American tradition, but in this case I definitely Italianate using a pastry rich in butter as a base, a cream based ricotta, saffron and citrus and many figs in syrup produced by a company whose Marche canned fruit I love very much, Agricola Sigi. If you have never made a New York cheese cake, that is, a cheese cake baked, my dates VIDEO RECIPE the classic New York cheesecake on YouTube.

If you do not find the caramelized figs, you can use a fig jam with pieces of fruit. This cheese cake with ricotta and saffron, figs in syrup is delicious served cold, at the end of a meal, accompanied by a sweet wine with a pleasant fresh sour note and as Picolit.

It is an elegant and special dessert, saw the spicy aroma of cinnamon, saffron and citrus, which requires a minimum of machining. But I assure you that your efforts will be rewarded. If you do not like the figs you can use canned or dried fruits and rehydrated you prefer. You just have to have a look at all my OF CHEESE CAKE RECIPES, either cooked or raw, and I wish you good day!

Cheese cake di ricotta con fichi sciroppati

Cheese cake with ricotta, figs in syrup (cooked in the oven)

Portions: 8 Preparation: cooking:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR CREAM:
600 grams of ricotta cheese
a pich of Saffron
the zest of a lemon and an orange organic
150 grams of sugar
3 whole eggs
100 grams of cream
20 grams of corn starch
the juice of half a lemon
a pinch of ground cinnamon
a pinch of salt
FOR THE DOUGH
250 grams of flour 00
150 grams of cold butter
100 grams of sugar
a pinch of ground cinnamon
an egg yolk
a pinch of salt
AND STILL
250 grams of candied figs in syrup or
fresh sage or mint to garnish the cake, to taste
cinnamon for garnish the cake

Procedure

Cheese cake with ricotta, figs in syrup

L'impasto per la base of ricotta cheese cake and saffron with caramelized figs it can also be prepared with one day in advance and stored in the refrigerator. Put the flour on the work surface, cold butter, diced, cinnamon, sugar and salt. Begin to knead with your fingertips, until obtaining a dough composed of large crumbs. Add the yolk and continue to knead. Se l'impasto è troppo sabbioso, combine a very cold water spoon. Continue to mix until the mixture is smooth and without lumps. Deriving and form a loaf, wrap in plastic wrap and refrigerate, until ready to use.

Grease and flour a cake pan cake hinged. Stendere l'impasto per la base della cheese cake in uno strato sottile e rivestire sia fondo sia i lati della tortiera. Make holes in the bottom of the cake with a fork. Keep the pan in the refrigerator.

For cream the cheese cake with ricotta and saffron with caramelized figs. Place in a bowl the eggs with the sugar. Mount with an electric mixer until mixture is smooth. Add salt, cinnamon. the grated rind of orange and lemon, Finally, saffron dissolved in a hot cream spoon. Mix well, combine the ricotta cheese, sifted cornstarch and the cream. Continuare a frullare l'impasto fino a ottenere una crema omogenea. Add half of the candied figs, you have cut into small pieces.

Heat the oven at 180 degrees. Pour the ricotta cream, saffron and caramelized figs into the pan. Bake at 180 degrees for 30 minutes. Lower the oven to 160 degrees and bake for another 30 minutes. Remove from the oven the cheese cake with ricotta and saffron and leave to cool completely. Once the cake is cool, refrigerate for at least six hours or overnight. Before serving the cheese cake with ricotta and saffron, garnish the cake with candied figs were, some mint leaves or fresh sage and some cinnamon stick. Have a good day!

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1 comment

elisabetta corbetta 21 August 2019 - 11:51

Very tasty
Thanks
A big kiss

Reply

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