This very simple cheesecake is a creamy, delicate dessert with a crunchy base of sweet toasted biscuits. The filling is made with a blend of ricotta, cream and vanilla, enriched with eggs and flour. It is a perfect dessert to finish a special dinner or for a festive occasion.
Place the toasted biscuits between two sheets of baking paper and crush them with a rolling pin: mix them with the sugar and salt and knead them with the butter, working the dough with your hands
Grease the bottom of a springform pan with margarine
Line the bottom with the butter and toasted biscuit mixture
For the filling, beat the butter with the sugar and salt until creamy, then add the yolks and vanilla
Sprinkle the flour over it and incorporate it by working the mixture with a spoon: pass the ricotta through a sieve and add it to the mixture together with the cream, mixing everything very well
Beat the egg whites until stiff and gently fold them into the cream
Pour the mixture into the pan and level the surface with the blade of a knife: bake at moderate temperature in a preheated oven
Blender
Springform pan
You can serve the cheesecake with a mixed berry sauce
Italia
| Energy (kcal) | 329.5 |
| Carbohydrates (g) | 25.1 |
| of which Sugars (g) | 13.37 |
| Fat (g) | 23.01 |
| of which Saturates (g) | 12.7 |
| Protein (g) | 6.52 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.37 |
