Chocolate and fig cheesecake

Name: Chocolate and fig cheesecake
Ingredients: 250 g biscuits; 110 g butter; 500 g ricotta; 250 ml homemade full-fat sour cream; 250 ml whipping cream 30% fat; 150 g bittersweet chocolate; 3 tablespoons cocoa; 1 teaspoon vanilla extract; 10 ripe figs; 3 tablespoons sugar; 6 gelatin sheets; 20 ml water; 500 ml cold water; 150 g flaked almonds

Dessert - Chocolate and fig cheesecake by Violeta I. - Recipia

Chocolate and fig cheesecake has a biscuit base and two layers of cream, one with ricotta and the other with bittersweet chocolate. Ripe figs and toasted almonds go on top, and after three hours in the fridge the cream cuts into neat slices. I like to cut it thinly, so you can see the layers. Preparation: 30 minutes. Cooking: 10 minutes. Resting: 3 hours and 5 minutes. Total time: 3 hours and 45 minutes. Serves: 10. About 680 kcal and 15 g protein per serving.

Ingredients

For the base

250 g biscuits
110 g butter

For the cream

500 g ricotta
250 ml homemade full-fat sour cream
250 ml whipping cream 30% fat
150 g bittersweet chocolate
3 tablespoons cocoa
1 teaspoon vanilla extract
10 ripe figs
3 tablespoons sugar
6 gelatin sheets
20 ml water
500 ml cold water

For decoration

150 g flaked almonds

Preparation

1. Crush the biscuits in a food processor and mix them with the melted butter. Put the mixture in a springform cake tin and press it down evenly with your hand. Refrigerate the tin while you prepare the cream. 2. Leave the gelatin sheets in 500 ml cold water for 5 minutes, then squeeze them out. Heat 20 ml water for 2 minutes, until hot, and dissolve the gelatin in it. 3. Beat the ricotta with the sugar for 3 minutes, until the sugar dissolves, then add the vanilla extract and dissolved gelatin. 4. Beat 250 ml homemade full-fat sour cream with 200 ml whipping cream until it holds its shape on the whisk. Finely chop the chocolate, add 50 ml whipping cream and melt it over a bain-marie for 5 minutes. Leave it to cool a little. 5. Fold the whipped cream into the ricotta. Divide the mixture into two equal portions. Mix the melted chocolate and cocoa into one portion, then fold in 3 diced figs. 6. Spread the white cream over the chilled base. Dice 6 figs and spread them over the white layer, then add the chocolate cream. 7. Toast the flaked almonds in a dry pan over high heat for 3 minutes, stirring; they are ready when they take on a little color. Decorate the cake with them and slices of the remaining fig. Refrigerate it for 3 hours, until the cream sets.

Notes

Ripe figs should give a little when pressed, but not feel soft; if they are watery after cutting, pat them dry before adding them to the layer. If the ricotta releases whey, leave it to drain in a sieve for 30 minutes, otherwise the cream may be too soft. A slice goes well with black tea, alongside the bittersweet chocolate. For a gluten-free base, use 250 g gluten-free biscuits; the dessert contains dairy and almonds. Keep covered in the fridge for up to 3 days.