Cheese cake with ricotta, figs in syrup

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!