Happy Birthday Mom(s)!!

Torta alla ricotta

Today is my mom’s birthday, so I decided to dedicate this post to her.  I baked a ricotta cheese cake with a raspberry coulis. It doesn’t look particularly pretty but it was very very good and received lots compliments from my colleagues. The base of this cake is made using a shortcrust pastry.

By coincidence in addition to my mom’s birthday is also the birthday of Michele’s mother.

So, HAPPY BIRTHDAY TO BOTH MOMS!!

RICOTTA CHEESECAKE

For a 18cm diametre tin:

250 g ricotta
80 g caster sugar
35 g flour
2 eggs
100 ml double cream
1/2 table spoon vanilla extract

For the raspberry coulis:
300 g raspberry (frozen or fresh)
4 tablespoon icing sugar
1 vanilla pod

For the base:
half dose of shortcrust pastry

Roll the shortcrust pastry using a rolling pin on a work surface between two sheets of baking paper until you have obtained a thickness of about 1 cm. Line a 18 cm diameter tart tin, previously buttered, with the sheet of dough. Make some small holes in the base of the cake using a fork. Cover with baking paper and ceramic baking beans to avoid bubbles forming in the tart during cooking. Cook in the preheated oven at 200°C for 20 minutes. Remove from the oven and let it cool.

In a big bowl whisk the ricotta using an electric mixer until the cheese is soft and airy. Add the sugar and flour and mix together until you have obtained a homogeneous mixture. Add the eggs, one at the time and mix well after each one. Add the double cream and vanilla extract and mix until you have obtained a smooth mixture. Place the mixture in the tin over the shortcrust base and bake for 50 minutes in the preheated oven at 180°C .

In a small saucepan add the raspberries, washed and dried, together with icing sugar and the vanilla pod cut lengthwise with a sharp knife. Cook gently, if necessary add a drop of water. Let it cook on slow heat until you have obtained a thick sauce, stirring occasionally. Strain the sauce through a strainer to get a smooth and velvety sauce.  Let it to cool and then cover the top of the cake.

Tanti aguri mamma! Ecco il mio modo per condividere con te una fetta di torta a distanza. Un bacio

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This entry was posted in Cakes (Torte), Creamy dessets, Fruit (Frutta) and tagged , , . Bookmark the permalink.

10 Responses to Happy Birthday Mom(s)!!

  1. Happy Birthday to both mom’s! How neat it is that they have the same birthdate. Nice of you to make this wonderful dessert for them. The raspberry coulis sounds like a great way to top this cheesecake-yum!

  2. Happy Birthday to the Moms! This cheesecake sounds fantabulous!!

  3. I love ricotta cheesecake… I think it’s the best! But I love so much ricotta, what can I do?!
    Happy birthdays to the moms!

  4. Christine says:

    Happy Birthday to both mom’s! Your dessert looks wonderful! Well done.

  5. Ann says:

    Happy Birthday to your moms….the cheesecake looks delicious! I like the idea of the coulis with it…

  6. mamma says:

    Credo di dover ringraziare per la bella torta che mi hai offerto. Naturalmente attendo fiduciosa di poter intervenire personalmente e gustare davvero uno dei tuoi/vostri magnifici dolcetti,,,,,
    England wait for me! I will arrive sooner or later!

  7. mamma Mily says:

    Grazie ragazzi! Eravamo in montagna e cosi’ ho visto la torta solo oggi, ora copiero’ la ricetta per farmela…

  8. Andrea says:

    Happy birthday to the Moms! Love the Torta! So glad I stumbled upon your blog!

  9. magicofspice says:

    Happy Belated Birthday to both moms! This looks simply delicious 🙂

  10. Looks lovely to me! And I think just about everything tastes better with a little raspberry coulis.

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