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 with ricotta, figs in syrup (cooked in the oven)
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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
PROCEEDINGS
Cheese cake with ricotta, figs in syrup
The dough for the 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. If the dough is too sandy, 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. Roll out the dough for the base of the cheese cake in a thin layer and coating both the bottom of both sides of the pan. 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. Continue to blend the mixture until obtaining a homogeneous cream. 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!
1 comment
Very tasty
Thanks
A big kiss