Instead of a traditional foundation, Jada De Laurentis uses Italian biscotti cookies. As a sweetener, she takes clover honey and orange zest that add floral notes of cream cheese with ricotta mix. Share with friends: 
Time: one hour. 50 min Difficulty: medium Servings: 12 – 16 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. finished biscotti cookies, nutty recipe biscotti
- 6 tbsp. l (85 gr.) Melted butter
- 1 pack (340 gr.) Ricotta cheese made from fresh milk (drain brine)
- 2 pack (225 gr.) Mascarpone cheese at room temperature
- 3/4 Art. (140 gr.) Sugar
- 1/4 Art. (85 gr.) Orange or clover honey
- 1 tbsp. l orange zest
- 4 eggs of category CO
Recipes with similar ingredients: ricotta cheese, mascarpone cheese, honey, eggs, orange zest
Recipe preparation:
- Preheat the oven to 180 ° C. Wrap a split mold with a diameter 23 cm. In two layers of dense foil to a height of 7 cm. On the sides. AT chop the biscotti with the food processor. Add melted butter and beat well until the crumbs are moistened. Hold it down mixture for the base to the bottom (do not go on board) prepared forms. Bake until golden brown for about 15 minutes. Completely cool the base on the grate.
- In a clean bowl of a food processor, beat until smooth ricotta. Add cream cheese and sugar and beat well. periodically stopping the appliance to collect the mixture from the edges of the bowl. Add honey and orange zest. Add eggs and beat in mode “pulse” until the components are completely mixed.
- Pour the cheese mixture onto the base into a mold. Put detachable shape into a large baking dish. Pour into a baking dish hot water so that it half covers the sides of the detachable forms. Bake for about 1 hour and 5 minutes. until golden, center should flap slightly if you gently shake the shape (cake will become dense when cooled).
- Place the pie on a wire rack and let cool for 1 hour. Refrigerate for at least 8 hours and at most 2 of the day. Cut the cake into triangular pieces and serve.
