spring is finally here! On friday it was the first official day of spring and I enjoyed the warm weather so much. It is quite refreshing to breathe in some clean, fresh spring air, to feel the sun on the skin and to see all the different spring flowers in the most beautiful colors, yellow, pink and blue. It is a feeling like the whole environment comes back to life and everybody is celebrating by taking long walks and bike rides outside.
Every day is so much more beautiful, when you wake up to bright sunshine and singing birds.
So this weekend, I thought that I should bake something fresh and fruity to celebrate the warm weather. Raspberries and peaches are my favorite fruits to combine with a cheesecake so I chose them as a colorful topping.
This creamy deliciousness is surprisingly easy to make, quite fancy to look at and it will definitely impress all your guests and family.
Ingredients:
750g fresh ricotta cheese
150g cream cheese
220g sugar
1 tsp vanilla extract
5 large eggs
3 tbs cornstarch
some fresh raspberries and one can of peaches
butter and grated almonds for the baking tin
Preparation:
First of all, preheat your oven to 160°. Then, grease your baking tin with butter and sprinkle a handful of grated almonds on top of it to achieve a thin layer of almonds all over the tin.
Now, you can start mixing the cheesecake mixture. For that, put all the wet ingredients in a large bowl and mix it with a whisk until it is all well combined. Make sure you don't over mix because you want the cheesecake to be very thick and creamy in consistency. Then, add the sugar and starch and mix again until it is all incorporated.
After that, you can now fill it in the prepared baking tin and decorate it with fresh raspberries and slices of the canned peaches. Then, put it in the oven for about 50-60 minutes until the edges are golden brown and it is all cooked in the middle.
After the cake has completely cooled you are now ready to enjoy! Notice: After one day in the fridge it is even more creamy and delicious.
