{"id":1977,"date":"2015-03-29T11:16:42","date_gmt":"2015-03-29T10:16:42","guid":{"rendered":"http:\/\/www.belgioioso.it\/officinalia\/?p=1977"},"modified":"2015-03-29T11:35:06","modified_gmt":"2015-03-29T10:35:06","slug":"cheescake-biologica","status":"publish","type":"post","link":"https:\/\/www.belgioioso.it\/officinalia\/2015\/03\/29\/cheescake-biologica\/","title":{"rendered":"Cheescake Biologica"},"content":{"rendered":"<h3>Ingredienti<\/h3>\n<ul>\n<li>500g di ricotta biologica<\/li>\n<li>3 Uova biologiche<\/li>\n<li>250g di biscotti \u00a0integrali<\/li>\n<li>110g di burro biologico<\/li>\n<li>150g di zucchero<\/li>\n<\/ul>\n<div>Per la farcitura:<\/div>\n<ul>\n<li>125g di lamponi biologici<\/li>\n<li>200g di fragole biologiche<\/li>\n<\/ul>\n<h3>Procedimento<\/h3>\n<p>In un mixer sbriciolare completamente i biscotti, sciogliere il burro e unire i due composti. Mescolare bene e stendere il risultato sulla base di uno stampo a cerniera da 24 cm. Far riposare in frigo per almeno 30 minuti<\/p>\n<p>Nel frattempo in una ciotola sbattere le uova con lo zucchero e unire la ricotta, amalgamare bene fino ad ottenere una crema omogenea.<br \/>\nstendere la crema sulla base e infornare a 180\u00b0 per 50 minuti circa.<\/p>\n<p>A fine cottura lasciar raffreddare la torta in frigo per almeno 2h<\/p>\n<p><strong>Glassa<\/strong>:<br \/>\nIn un padellino scaldare un po&#8217; di zucchero (4 cucchiai circa) con un po&#8217; d&#8217;acqua, aggiungere i lamponi e cuocere finch\u00e8 non si former\u00e0 una cremina.<br \/>\nStendere la glassa sulla torta e guarnire con fragole e decorazioni in pasta di zucchero a piacere.<\/p>\n<h3>Vota su Facebook<\/h3>\n<p><a href=\"https:\/\/www.facebook.com\/CastellodiBelgioioso\/photos\/a.10153284430768619.1073741839.349798273618\/10153293676828619\/?type=3&amp;theater\" target=\"_blank\">Clicca QUI<\/a> e metti like sulla ricetta di Linda Riccitelli\u00a0&#8220;Cheescake Bio&#8221;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In un mixer sbriciolare completamente i biscotti, sciogliere il burro e unire i due composti&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1978,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[5,6],"tags":[],"class_list":["post-1977","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-bioricette","category-oggicucinobio2015","post_format-post-format-image"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cheescake Biologica | Officinalia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.belgioioso.it\/officinalia\/2015\/03\/29\/cheescake-biologica\/\" \/>\n<meta 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