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Un cheesecake tout doux à base de ricotta et fromage blanc parfumé à la vanille et légèrement citronné…ce dessert sera très apprécié pour conclure un repas tout en fraîcheur, servi avec un coulis au fruits rouges ou aux fruits de la passion par exemple.
Préparation
Réduire les biscuits en miettes (pas trop finement) et mélanger avec le beurre fondu. Tasser dans un moule (à fond amovible) tapissé de papier sulfurisé de 20 à 22 cm en faisant remonter les bords. Réserver au frigo.
Préchauffer le four à 170°C.
Battre la ricotta, la crème épaisse et le fromage blanc jusqu’à obtention d’une texture bien lisse. Ajouter le sucre en poudre et le sucre vanille tout en continuant à battre et les oeufs un par un. Incorporer les graines de vanille et l’arome citron.
Verser la préparation dans le moule sur la base biscuitée et enfourner 1h à 1h15 en baissant le four à 150°C après 10 min de cuisson. Laisser refroidir le cheesecake dans le four porte entrouverte puis réfrigérer une nuit.
Le lendemain, servir avec un coulis de framboises pour ma part.
