Cheese Cake di ricotta ai frutti di bosco (Soft Fruits Ricotta Cheese Cake)

Finally here is my Italian version of the famous american cheese cake! Ricotta and mascarpone replace the original Philadephia cheese....the rest is almost the same. The crust is made with the traditional American Graham crackers got from my dear friend Bernice just back from the US ;) Thank you Bernie, the cake was so good!! The soft fruits are from my garden....in this season the back of the garden is coloured of these delicious little fruits every evening I can get one full cup at least. Enjoy this recipe...you will love it!

Serving 10-12
Ingredients:
200gr "Graham" Crackers or "Digestive" biscuits or "Petit burre cereals"
120gr  melted butter
250gr italian ricottacheese
250 gr Italian mascarpone cheese
4 medium eggs
180gr white granulated sugar
For the soft fruit jam
3 full cups of mixed soft fruits
4 Tbs white granulated sugar
Instructions:

Preheat your oven on 175C°.

 Place the graham carckers (or other biscuits) into a mixer and  reduce in crumbs. Add the melted butter. Mix well.

 

Press the mixture into the bottom of a round 24cm cake pan. Set in the fridge.

 

Mix ricotta and mascarpone in a large bowl. Add the 180gr of sugar combining well to avoid lumps.

 

Once the ingredients are well mixed, add the 4 eggs one by one. 

 

Combine well the eggs with the other ingredients, result must be as here above.

 

 Pour the cream into the crust. Place the cake pan into the oven on 175C° for 40 to 45 minutes. decrease to 170C° if the top start to turn golden brown.

 

After 40 to 45 minutes this must bethe result.... Set aside and let it cool down. In the meanwhile prepare the fresh soft fruits puree. In a small pan add fruits, 4 tbs of sugar and 4 Tbs of cold water.

 Cook on medium heat till gets well melted but the fruits are not completely melted. Remove from the fire and set aside until completely cooled.

Once both cake and fruits are cooled add the fruit jam on the top of the cheese cake, add some fresh fruits (optional),set in the fridge for at least 3 hours. Your Italian Cheese Cake is ready!! Buon appetito!