Cookie crust cake

Delicious Cheese Cookies and Ricotta Cream - An Easy Cake to Prepare

The cookie-based cake is a perfect choice for moments when you want to impress without spending hours in the kitchen. This quick and simple dessert combines the crunchy texture of cookies with a fine, creamy cheese cream that will win you over from the very first bite. Whether it's a party with friends, a family gathering, or simply a quiet evening at home, this recipe will add a touch of refinement and flavor to your meal.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 8-10

Ingredients:
- 250 g Brăila cookies (or digestive biscuits)
- 125 g unsalted butter, melted
- 1 box of mascarpone (about 250 g)
- 1 box of ricotta (about 250 g)
- 5 large eggs
- 4 tablespoons sugar (plus 2-3 tablespoons for those who prefer a sweeter taste)
- A pinch of salt

Preparing the cake:

1. Preparing the cookies: Start by crushing the cookies. You can use a food processor or a rolling pin. If you choose to crush them manually, place the cookies in a plastic bag and use a rolling pin to turn them into fine crumbs. This step is essential for obtaining an even base.

2. Mixing the ingredients for the base: In a large bowl, add the crushed cookies, melted butter, and one egg. Mix well until you achieve a homogeneous composition that can be shaped.

3. Forming the base: Transfer the cookie mixture into a baking tray (about 23x23 cm) lined with parchment paper. Use your fingers or the bottom of a glass to press the mixture down, ensuring you have an even and compact base. You can raise the edges to create a border that will help retain the cream.

4. Preparing the cheese cream: In another bowl, combine the mascarpone, ricotta, the remaining 4 eggs, sugar, and a pinch of salt. Mix everything with a whisk or an electric mixer until you obtain a fine and airy cream. If you prefer a sweeter cake, now is the time to add the additional 2-3 tablespoons of sugar.

5. Assembling the cake: Pour the cheese mixture over the cookie base in the tray. Make sure it is evenly distributed.

6. Baking: Preheat the oven to 210 degrees Celsius. Place the cake in the oven on the bottom rack and let it bake for 20 minutes. Then, change the oven setting to bake from the top, leaving the cake for another 10 minutes. You will notice that the cheese cream will develop a golden and appetizing crust.

7. Cooling and serving: After baking, let the cake cool in the tray for 15-20 minutes, then transfer it to a cooling rack. Once it has completely cooled, you can slice it.

Serving suggestions: Serve the cake with a berry sauce or peach compote. A spoonful of freshly whipped cream on top will add a touch of elegance.

Useful tips:
- Make sure all ingredients are at room temperature to achieve a smooth cream.
- You can experiment with different types of cheese, such as vanilla-flavored mascarpone for an extra hint of flavor.
- If you want to add a citrus flavor, incorporate grated lemon or orange zest into the cheese mixture.

Nutritional information (per serving, estimated):
- Calories: 300
- Fat: 20 g
- Carbohydrates: 25 g
- Protein: 6 g

Frequently asked questions:
1. Can I use another type of cookies?
Yes, you can use digestive biscuits or any other preferred type, but make sure they are crunchy enough to form a stable base.

2. How can I store the cake?
The cake can be stored in the refrigerator in an airtight container for 3-4 days.

3. Can I freeze the cake?
Yes, this cake can be frozen. Make sure it is well wrapped in plastic wrap and then in aluminum foil.

4. How can I replace ricotta cheese?
You can use well-drained cottage cheese or a type of cottage cheese, but the texture will be different.

The cookie-based cake with cheese cream is a recipe that not only satisfies the sweet tooth but is also a true delight for the senses. Try this simple and quick recipe and let yourself be carried away by its wonderful taste!