Rio Briati Ricotta Cheesecake with Mango
Ingredients for 10 portions
For the base
- 5.3oz Graham crackers, crumbled
- 2.5oz Butter, melted
For the filling
- 7.1oz QimiQ Sauce Base
- 19.4oz Rio Briati Ricotta
- 8.1oz 36% Heavy Cream
- 4.9oz Sour cream 15 % fat
- 6.3oz Eggs
- 0.7oz Corn starch
- 7.1oz Sugar
- 0.2oz Vanilla sugar
For the mango
- 3.5oz Mangoes, diced
- 2.1oz Sugar
- 0.7 floz Lemon juice
- Cinnamon, to taste
Preparation
- For the base: add the melted butter to the graham cracker crumbs and mix well. Press firmly into the base of a greased cake tin. Chill for 4 hours.
- For the mango: toss the mango with the sugar, cinnamon and lime juice and place onto the graham cracker base.
- For the filling: using an immersion blender, mix all of the ingredients together until smooth and fill into the cake tin.
- Bake in a waterbath at 250 °F for approx. 60 minutes.
- Allow to chill for approx. 4 hours.
QimiQ Sauce Base advantages
- Creamy indulgent taste with less fat
- Longer shelf life without loss of quality
- Enhances the natural taste of added ingredients
Nutritional values
per 100g | |
---|---|
Kcal | 249 |
KJ | 1043 |
Fat in g | 12 |
Cholesterol in g | 84 |
Carbohydrates in g | 23 |
Protein in g | 5 |