Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Almonds
Utensils
One springform pan (approx. 24 cm in Ø)
How it's done
Dough
Mix the flour, almonds, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough (do not knead), cover and refrigerate for approx. 1 hr.
To shape
Roll the dough into a circle slightly larger than the tin (approx. 30 cm in diameter) between two sheets of baking paper. Place the dough in the prepared tin along with the bottom sheet of baking paper, creating a rim of approx. 4 cm. Press down well around the edges and prick the base firmly with a fork.
Filling
Place the ricotta in a bowl along with all the other ingredients up to and including the sugar, beat using the whisk on a mixer. Spread the mixture over the base.
Almonds
Pour the sugar into a pan along with all the other ingredients up to and including the milk, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins. Remove the pan from the heat, add the almonds, mix, spread evenly over the ricotta mixture.
To bake
Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave to cool in the tin on a rack. Remove the tin frame, cover and chill the cheesecake for at least 6 hrs.
| Tip: | Cut two oranges into wedges, serve with the cheesecake. |
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