Cheesecake with Caramel Berry Sauce
by Editorial Staff
Cheesecake with ricotta and caramel-berry sauce is a light and beautiful dessert.
Ingredients
- Ricotta – 200 g
- Eggs – 2 pcs.
- Powdered sugar – 100 g
- Brown sugar – 1 tbsp
- Cookies (biscuit) – 50 g
- Frozen berries – 150 g
- Olive oil
Directions
- To begin with, we need to take dry cookies or biscuits and turn them into large crumbs with a blender.
- Pour olive oil into a preheated pan and pour our crumbs into it. Stir and dry. Bring to a crispy state and leave to cool.
- Heat sugar in a dry frying pan.
- If you cook in the summer, there is no problem with berries. In winter you can use frozen ones. Add a little juice from the berries and mix.
- We bring to the state of caramel.
- Add the berries to the pan, warm up, leave to simmer for a while.
- We turn on the oven.
We take the eggs, separate the proteins. Beat them up. - Add sugar in a teaspoon. We continue to whisk.
- Add ricotta to the whipped whites, stir gently
- We check our “compote” in a frying pan, the sauce has thickened – great, you’re done.
- Everything is ready, we collect our cheesecake. You can do this in one form, but it will turn out very nice if you cook it in portions.
To do this, put cylindrical molds on a baking sheet covered with parchment. Pour a layer of dried crumbs down.
- We spread ricotta with proteins on it – not to the very top, the mixture will rise.
- We bake in the oven at 220 degrees for only 10 minutes.
- We transfer our cheesecake to a plate, carefully remove the mold.
- Sprinkle crispy cookie crumbs or crunches on the cheesecake and plate.
- We spread the caramel-berry sauce next to it.
- Our dessert is ready. It turned out to be a small, but very elegant piece, delicate, tasty, and healthy. Enjoy!
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