CHEESECAKE 2.0

BUON COMPLEANNO PAPÀ 🎂
Special celebration today for my daddy’s bday 🥳
I really wanted to prepare something special so I asked him what cake he would like to have. His wish was CHEESECAKE! The readers who have been following me since a while might know that it’s my summer favorite ☀️🤩
This time, however, I decided to experiment with a few variations to the original recipe: Adding a bitter touch to this super sweet cake by using • dark chocolate chips 🍫 and • the delicious @rigonidiasiago “arance amare” jam 🍊
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The contrast of bittersweet flavors was a success! And dad was super happy 😊
Recipe
Start with melting 100 gr of butter and blend 180 gr of Digestives cookies. Mix the two ingredients and put the mixture on the cake tin (which you have previously covered with baking paper). Use a spoon to make the butter-cookie dough flat. Then, spread a thin layer of #rigonidiasiago bitter-orange jam on top. Put the cake base in the fridge for at least 15 minutes.
Meanwhile, heat the oven at 180°C and start preparing the cream. You need 2 eggs: Separate the yolks from the egg whites. Whip the yolks with 100 gr of sugar, then add 250gr of ricotta, 250 gr of mascarpone and 1 tbsp of baking flour. Then, whip the egg whites until white and spongy. add Add the egg whites and 4 tbsp of chocolate chips to the cream, while stirring gently.
Last, pour the cream on the top of the cookie base.
Bake the cheesecake for 30 minutes. Let the cake cooling down completely before storing it in the fridge for at least 3 hours.

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