Neapolitan cheesecake
Description
Perfectly pairs with tea and coffee. You've never tasted a cheesecake like this before. A very interesting flavor—simultaneously cottage cheese and semolina. This delicate cheesecake will even win over those who don't usually like cottage cheese desserts. It's easy to make and simply can't go wrong. You can use your favorite recipe for the shortbread base, but prepare the filling strictly according to this recipe. You'll get a delicious result. The baking is ready. Serve it at the table.
Instructions
- 1
Step 1
1. First, prepare the dough. To the flour sifted with baking powder, add a pinch of salt, 50 g of sugar, and 100 g of butter.
- 2
Step 2
2. Rub everything into crumbs and add 1 egg.
- 3
Step 3
3. Knead the dough and refrigerate for 45-60 minutes.
- 4
Step 4
4. Now let's cook the semolina porridge :) Mix the milk with a pinch of salt, add a spoonful of regular sugar and vanilla sugar, and bring to a boil. Then add the semolina and cook until done.
- 5
Step 5
5. Now the semolina porridge needs to be cooled, and to prevent a crust from forming, we grease it with butter.
- 6
Step 6
6. Mix the ricotta with the remaining sugar. My ricotta is creamy; if yours is grainy, it's better to pass it through a sieve.
- 7
Step 7
7. Add the yolks of 5 eggs, mix well.
- 8
Step 8
8. Add the cooled semolina porridge, flavoring, and mix thoroughly until smooth.
- 9
Step 9
9. Grease a baking pan (24 cm) with butter. Line the bottom with parchment paper if desired. Using the rested dough from the refrigerator, form the crust for the cheesecake. The height of the crust's sides should be about 4.5 cm.
- 10
Step 10
10. Beat the egg whites with a pinch of salt until fluffy, then add them to the mixture of ricotta, semolina, and eggs. Gently mix.
- 11
Step 11
11. Pour the mixture into the shortbread base. I added dried cranberries on top.
- 12
Step 12
12. Bake for 40-45 minutes in a preheated oven at 160-170 degrees.
- 13
Step 13
13. Let the cheesecake cool slightly — and you can start tasting :)