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Back to work ... with sweetness!

After the Easter holidays we come back, alas, to work ... thanks to our Ladychef and their recipes start at least with sweetness ...


Raspberry Cheesecake is




For 8 persons:
300 grams of ricotta
300 grams of raspberries
1 tablespoon of lemon juice lemon
100 grams of sugar
130 grams of butter
260 grams of flour
1 dl milk
a glass of cognac
salt

In a workstation is a work the flour with the butter, 20 grams of sugar, salt, cognac, we form a dough that will put in a bowl in the refrigerator and bring to 30 minutes. At this point we raspberries, we wash them, dry them in a cloth or paper and then put them in a pan with lemon juice and 60 grams of sugar, cicuniamo high heat for 10 minutes. We work now in a bowl the ricotta with milk and remaining sugar. Now take the dough and roll out with rolling pin, a greased and floured cake tin and we put the pasta, cook in oven at 180 degrees for 10 minutes at this point Remove the base from the oven and poured the mixture of ricotta and still cook in the oven for 10 minutes, then baked. Take raspberries, whipped them and pour them over the cake, served in slices. Recommended wine: Moscato

course we await the comments of those who have tried it!