Filter
Reset
Sort ByRelevance
EEYOREASIL
Honey-ricotta (no bake) cheesecake
Cheesecake with peanut cakes, ricotta, blackberries and MonChou.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Soak the gelatine leaves for 5 minutes in a large bowl of water. Crumble the peanut cakes in the food processor.
-
Melt the butter in a saucepan and stir through the cookie crumbs. Line the bottom of the mold with baking paper.
-
Spread the crumb mixture over it and press. Put in the refrigerator until use.
-
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.
-
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.
-
Stir in the blackberries with a spoon.
-
Put the blackberries with the honey in a tall cup and puree with the hand blender.
-
Spread the blackberry puree in an even layer over the filling. Leave covered in the refrigerator for at least 6 hours.
Blogs that might be interesting
-
150 minPastriesIndian cake, Chocolate mousse, vanilla meringues, chocolate paste extra pure, powdered sugar,Christmas bomb with chocolate mousse
-
165 minPastrieswheat flour, baking powder, ground cinnamon, salt, banana, unsalted butter, white caster sugar, vanilla sugar, medium sized egg, creme fraiche,bananabread
-
75 minPastriesunsalted butter, country cookies, White chocolate, medium sized egg, cream cheese natural, orange juice, granulated sugar, frozen cranberries, Red port,fresh cranberrychee cake
-
195 minPastriesDelicata extra pure chocolate 85%, oatmeal, almond flour, baking powder, ripe banana, medium sized egg, coconut oil, fresh blueberries, milk chocolate, creme fraiche, banana chips,chocolate cake with blueberries and banana
Nutrition
295Calories
Sodium5% DV120mg
Fat32% DV21g
Protein14% DV7g
Carbs6% DV19g
Fiber4% DV1g
Loved it