This is a recipe that came from cheeses that I had in the freezer and the fridge. When the due date of a cheese is near, and I'm not planning to use them, then I freeze it. The only cheeses that I found change texture after freeze them are cream cheese and Parmiggiano Reggiano in pieces. If you freeze grated Parmiggiano Reggiano, then no problem!
Three Cheeses Cake
400 grams of ricotta
200 grams of mozzarella
125 grams of cream cheese
2 teaspoons of Vanilla essence
90 grams of sugar
120 grams almond flour
80 grams of butter
50 grams of sugar
60 grams of flour
Mix all the ingredients of the dough and add water if needed. Place it on a oven proof cake mold that has parchment paper. Leave it in the fridge for 30 minutes. Bake it in a preheated oven at 165C for 20 minutes. It has to be half way cooked.
Mix all the cheeses. Add the eggs, sugar, and vanilla essence. Place this mixture over the dough. Bake it in a preheated oven at 175C for 30 minutes, or until is completely cooked. ENJOY!
What a great idea of using different kinds of cheese! I have never tried using mozzarella in a cheesecake and can't wait to give it a try.ReplyDelete
We don't eat much dessert, but I could get tempted by this one. My favourite dessert with cheese is cannoli.ReplyDelete
Wow! This looks rich and decadent! I'm always up for cheesecake!ReplyDelete