It’s November, and it’s my #birthdaymonth! I’m turning 30 this year and this number intrigues me. Am I supposed to become wiser/read spiritual books/meditate in the mornings? Just kidding! I’m really excited to see what life has in her pockets for me 🙂
Setting aside aging problems, let’s talk about this month theme. It was a real battle in my head, friends! What is number one treat which pops in your mind when you picture November? Right, P I E S. But I did want to stand out, so it wasn’t an option. Then I flipped through all cook books I had at home — nothing clicked! I asked for help in instagram stories — nope, still no idea! And then I started to think what hubby asked me to bake when I had spare time. Well… maybe one of the “advices from 30-you to 20-you” is gonna be — listen more to your husband! 😉
I’d say this cheesecake lays far from a traditional one— it’s very delicate and light like a feather. You can top it with any fruits, berries, whipped cream or throw them all together. Beware: you literally don’t notice when the first piece has gone.
For the crust:
150 g cookies (I use store-bought shortbread cookies)
75 g butter, melted
pinch of salt
Crush all cookies in blender, add pinch of salt and blend again. Add melted butter to the crushed cookies and mix everything together. The mixture should be not too dry nor too wet, just enough to hold the shape when squeezed in hands.
Line the bottom of 18 cm/7 in pan with parchment paper and firmly press cookies-butter mixture in there.
For the filling:
2 large eggs
3 tbsp sugar
pinch of salt
450 g whole milk ricotta
3 tbsp sour cream
100 g white chocolate
zest of a lemon
juice of 1/2 lemon
2 tbsp almond flour
Preheat the oven to 190 C/375 F. Melt white chocolate using a microwave or in a bowl placed over a pot of simmering water.
In a bowl of stand mixer fitted with a whisk attachment whisk eggs, sugar and a pinch of salt until they become light and fluffy. Add ricotta, sour cream and beat everything together. Add white chocolate, lemon juice and zest, mix everything together. Finally add almond flour and give the mixture a final stir.
Pour the filling into a baking pan with cookies in the bottom. Place the pan in the oven and bake for 30-40 minutes. The cheesecake can wiggle a bit in the middle, don’t be afraid of it — it’ll settle later.
Transfer the cheesecake to a rack and let it cool completely. Then transfer the cake to a serving plate and decorate with fresh or frozen berries of your choice. Eat it at room temperature or directly from the fridge (my fave!)
I’m wondering do you have any habits you wish you’d start earlier in your life? Please let me know 🙂