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EEYOREASIL
Honey-ricotta (no bake) cheesecake
Cheesecake with peanut cakes, ricotta, blackberries and MonChou.
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Ingredients
Directions
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Soak the gelatine leaves for 5 minutes in a large bowl of water. Crumble the peanut cakes in the food processor.
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Melt the butter in a saucepan and stir through the cookie crumbs. Line the bottom of the mold with baking paper.
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Spread the crumb mixture over it and press. Put in the refrigerator until use.
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Put the fresh cream cheese and ricotta in a bowl and mix with a hand mixer to a smooth mixture. Heat the honey for 1 min. In a saucepan.
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The honey must be warm, not hot. Squeeze the gelatine and dissolve in the honey. Mix the honey with gelatin through the cream cheese mixture.
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Stir in the blackberries with a spoon.
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Put the blackberries with the honey in a tall cup and puree with the hand blender.
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Spread the blackberry puree in an even layer over the filling. Leave covered in the refrigerator for at least 6 hours.
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Nutrition
295Calories
Sodium5% DV120mg
Fat32% DV21g
Protein14% DV7g
Carbs6% DV19g
Fiber4% DV1g
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