Delicate Ricotta Casserole
Baking and Desserts • Chechen
Description
This recipe was shared with us by Chef John Smith and Pastry Chef Emily Johnson from a popular American restaurant.
Ingredients
- Ricotta cheese 20 oz
- Semi-soft cream cheese 5 oz
- Sugar 10 oz
- Vanilla Pod 1 piece
- Whole egg 5 pieces
- 33% Cream 15 fl oz
- 20% Sour Cream 10 oz
- Cookie 10 oz
- Butter 5 oz
- Chestnut puree 20 oz
- Water 0 fl oz
- Strawberry to taste
Step-by-Step Guide
Step 1
Take a rectangular baking dish measuring 20x30 cm. Crush the cookies in a blender.
Step 2
Melt the butter. Add it to the cookie mixture and stir well. Transfer the mixture to a mold and spread it evenly. Place it in the freezer.
Step 3
Prepare the cheese mixture. To do this, blend the ricotta, cream cheese, and 200 grams of sugar using a mixer.
Step 4
Scrape the seeds from the vanilla pod and add them to the cheese mixture.
Step 5
Add the egg yolks and mix everything together.
Step 6
Add the cream and sour cream, and mix again.
Step 7
Remove the mold and pour the mixture over the cookie base.
Step 8
Bake at 195°F for 3 hours. Then place in the refrigerator for 3 hours.
Step 9
Prepare a sugar syrup. To do this, combine 65 grams of water and 65 grams of sugar in a saucepan, place it on the stove, and heat over medium heat until the sugar dissolves.
Step 10
Combine the strawberry puree and sugar syrup. Bring everything to a boil in a saucepan, then remove from heat and let it cool.
Step 11
Serve the casserole drizzled with strawberry sauce and garnished with strawberries.
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