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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Baza:</p>
<p>Ricotta &#8211; 300 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Iaurt alb &#8211; 100 g</p>
<p>Zahar &#8211; 150 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Suc de lamaie – ½ lingurita (aprox. 2-3 ml)</p>
<p>Pasta de vanilie &#8211; 1 lingurita</p>
<p>Unt topit &#8211; 60 g</p>
<p>Oua – 2 buc.</p>
<p>Amidon de porumb &#8211; 12 g</p>
<p>Faina simpla &#8211; 12 g</p>
<p>Glazura:</p>
<p>Zmeura congelata &#8211; 200 g</p>
<p>Zahar &#8211; 40 g</p>
<p>Gelatina pudra &#8211; 3 g</p>
<p>Apa – la nevoie (aprox. 50 ml pentru gelatina + pentru zmeura)</p>
<p><img class="alignnone size-full wp-image-26565" src="https://bucatarianoastra.online/wp-content/uploads/2025/03/cheesecake-1.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Bateti ricotta, amestecati treptat iaurtul, zaharul, zeama de lamaie si pasta de vanilie.</p>
<p>Adaugati untul topit si ouale (pe rand), amestecand pana se omogenizeaza.</p>
<p>Amestecati amidonul de porumb si faina cernute in amestec, turnati aluatul intr-o forma de tort (20-22 cm) tapetata cu hartie de copt si coaceti in cuptorul preincalzit la 175 °C pentru 45-50 de minute.</p>
<p><img class="alignnone size-full wp-image-25141" src="https://bucatarianoastra.online/wp-content/uploads/2025/03/cheesecake.png" alt="" width="933" height="622" /></p>
<p>Pentru topping, punem zmeura intr-o tigaie, acoperim cu apa (la jumatatea zmeura, aprox. 50-70 ml), dam la fiert, amestecam zaharul si gatim 4 minute pana se dezgheta.</p>
<p>Dizolvati gelatina in 50 ml apa si amestecati-o in zmeura, fierbeti inca 1-2 minute.</p>
<p><img class="alignnone size-full wp-image-25143" src="https://bucatarianoastra.online/wp-content/uploads/2025/03/zmeura.png" alt="" width="1027" height="628" /></p>
<p>Se strecoara glazura printr-o sita, se lasa sa se raceasca putin, se toarna peste cheesecake-ul copt si se lasa la frigider (aproximativ 1-2 ore).</p>
<p><img class="alignnone size-full wp-image-25142" src="https://bucatarianoastra.online/wp-content/uploads/2025/03/felie-de-cheesecake.png" alt="" width="1030" height="607" /></p>
<p>Taiati si serviti.</p>
<p>Sfaturi:</p>
<p>Ricotta: Folositi ricotta neteda, la temperatura camerei, pentru a fi mai usor de batut – daca se fac cocoloasr, strecurati-o.</p>
<p>Coacerea: Cheesecake-ul este gata cand suprafata este ferma, dar centrul se clatinata usor – se va intari pe masura ce se raceste.</p>
<p>Zmeura: Daca folositi zmeura proaspata, reduceti timpul de gatire la 2-3 minute – doar cat sa le inmoaie.</p>
<p>Gelatina: Se dizolva in apa rece si se amesteca in zmeura fierbinte – daca incepe sa se solidifice, se incalzeste usor.</p>
<p>Servire: Adaugati deasupra cateva fructe proaspete sau frisca pentru un plus de prospetime.</p>

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