Monday, February 27, 2012
ricotta - Philadelphia Cheese Cake
380 g Ricotta
130 g Cream Cheese ( I used Philadelphia)
80 g sugar
65 g butter
- for the topping:
200 g sour cream
Some chopped raspberries
- for the crust:
200 g shortbread cookies (I used some from Leibnitz)
1 Tbsp melted butter
1 Tbsp sugar
1. Crush the cookies in your kitchen machine or you put them in a plastic bag and hit on it with a rolling pin until you get a sandy consistency.
2. Mix together with butter and sugar.
3. Put this shortbread mix in your buttered forms and press with a spoon. Bake for 5 min. in the to 180 C preheated oven
5. Let shortly cool down the prebaked crust and then pour the cheese mix over it.
Let cool down and serve with the chopped raspberries and some sour cream