CHEESECAKE COTTA ARANCIA E CIOCCOLATO Ricetta Facile – Fatto in Casa da Benedetta

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CHEESECAKE COTTA ARANCIA E CIOCCOLATO – Un dolce facile da preparare, scenografico e buonissimo, con cui portare in tavola tutto il gusto dell’accoppiata arancia e cioccolato.

TIME LINE
‣ 0:00 Intro 🎬
‣ 0:25 Ingredienti 📜
‣ 1:26 Misura dello Stampo 🥧
‣ 2:02 Riposo Base 💤
‣ 2:13 per la Crema al Formaggio 🧀
‣ 4:40 Cottura ⏲
‣ 6:01 per la Ganache al Cioccolato 🍫
‣ 7:03 per la Decorazione 🎀
‣ 7:24 Riposo Cheesecake 💤
‣ 7:34 Pronto 👍
‣ 7:44 Consigli 👩🏻‍🍳
‣ 8:40 Saluti 👋

INGREDIENTI

PER LA BASE
250g di biscotti Oro Saiwa
125g burro
20 g cacao amaro

PER LA CREMA
4 uova
160 g zucchero
1 arancia scorza e succo
250 g mascarpone
100 g robiola
125 g yogurt bianco
1 fialetta aroma arancia
100 g farina

PER LA GANACHE DI COPERTURA
100 ml panna fresca
150 g cioccolato fondente tritato

PER LA DECORAZIONE
1 arancia

RICETTA STAMPABILE ► https://www.fattoincasadabenedetta.it/ricetta/cheesecake-arancia-e-cioccolato

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■ 𝗖𝗼𝗻𝘁𝗮𝘁𝘁𝗶
✉️ Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Marco: marco@fattoincasadabenedetta.it
✉️ Collaborazioni: business@fattoincasadabenedetta.it
✉️ Lavora con Noi: job@fattoincasadabenedetta.it

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#ricetta #cheesecake #ad

orange and chocolate Benny Do you like to win easily
let’s make this delicious baked cheesecake together orange and [Music]
chocolate like any self-respecting cheesecake let’s prepare the biscuit base then with a
food processor we chop 250 g of dry biscuits but to make it first I use the food processor
if you want you can also put the biscuits inside a plastic
food bag. Close well and roll over them with a rolling pin. This way they will also crumble
[Music]
good now. Since I also want the base to taste a little like chocolate, I add 20
g . of bitter cocoa to my biscuits If you want you can also start with
some directly chocolate biscuits, well let’s
mix the first thing Then we add 125 g of melted butter
[Music] at this point we take a springform pan with a sheet of baking paper
on the bottom this has the diameter of 22 cm and we pour the
biscuit base inside and with a spoon we press well in order to compact the
base. The only thing you have to keep in mind when making the cheesecake base
is the ratio between the weight of the biscuits and weight of the butter the weight of the
butter must always be half the weight of the biscuits as in this case 250 g of biscuits
125 g of butter now let’s put the base to rest in the fridge for
about ten minutes in the meantime let’s prepare the cream cheese of the our orange cheesecake
so in a bowl we break Four [Music] eggs,
add 160 g of sugar and start beating with the
whisks
[Music]
when the eggs are nice and swollen we add 250 g of
mascarpone 100 g of robiola and a jar of yoghurt white 125
G Both the low-fat unsweetened plain yogurt and the sweet one are fine and we continue
[Music] whisking it’s time for the orange we will need
one and we will use both the grated peel and the
[Music] juice
and we also add the juice so the
let’s squeeze it. Consider that the juice of an orange is around 70-80
[Music] ml and add it to the dough. And now to give an even more intense
orange flavour, let’s add a vial of orange flavouring. It’s absolutely
optional. So if we have it ‘you put it in otherwise it will still be good
now let’s give it another mix and finally add 100 g of
[Music]
flour Now let’s take our base back into the fridge
[Music] and pour the cream cheese over it
move it Let it mix slightly and now we cook the cake in the oven at
160° fan-assisted mode for about 50 [Music]
minutes. Once the time has passed, we turn off the oven, put the folding door on, I use a ladle
and leave the cake in the oven for another 10 minutes, in this way we are sure that it will be
cooked good even on the inside And here it is, if you notice that once it’s cold
it lowers to the center don’t worry because it’s all absolutely normal, in fact
we really like this thing here because it creates the perfect space for us to put a
nice chocolate jaw on top now before removing it from the mold we let it
cool completely Ok we can remove it from the mold So first with a knife we ​​separate the
edges well, remove the ring and place it on
a serving plate I help myself with a knife and slide it
over the chocolate jaw Heat 100 ml of
fresh cream in a saucepan. Then add 150 g of chopped
[Music]
dark chocolate. When the chocolate has melted completely,
turn it off and pour it directly over the
[Music] cake and spread it out well. You see this depression as
it has created the perfect edge to contain the
[Musica] chocolate
last touch for the decoration we add a little grated
[Musica]
zest to the center we put a slightly folded slice of orange
now we put it to rest in the fridge for about ten minutes and it’s
ready Well it’s cute, no, it could also be a
birthday cake. As you have seen, to make this cheesecake I used
mascarpone, robiola and yogurt if you want to make it a little lighter
you can replace the 250 g of mascarpone with the same quantity of ricotta to make this
very easy gluten-free cheesecake, just use it for the base of the
gluten-free biscuits and replace the 100 g of flour with 60-70 g of corn starch or potato starch
if we want to make this cheesecake even more chocolaty, just add 20 g of
bitter cocoa by removing it from the initial quantity of flour and now let’s see how it turns out
let’s cut it
[Music]
I tell you it’s very good But if you don’t trust me, do it again
[Music]