SERVES 8 PEOPLE
READY IN 1h 35 ‘(10’ preparation, 30 ‘stand, 55’ cooking) + stand in the fridge
INGREDIENTS
11 oz biscuits
3 oz butter, melted
1 teaspoon honey
7 oz Robiola cheese (or cream cheese)
9 oz Ricotta cheese (or cream cheese)
7 oz sugar
5 oz fresh cream
1 ½ oz yoghurt
3 eggs
Vanilla extract to taste
1 teaspoon all-purpose flour
half a jar of jam to taste (in photo strawberry and wild strawberry jam)
STEP 1: PREPARE THE CRUST
Place the biscuits into the mixer and chop until minced. Transfer them into a bowl adding butter and honey. Transfer the mixture into the springform pan (with baking parchment paper) and use the bottom of a glass (or your fingers)to press it evenly into the bottom and on the sides.
Let it rest for half an hour in the fridge.
STEP 2: PREPARE THE FILLING
In a separate bowl, mix the cheese, the sugar, the fresh cream, the yoghurt, the eggs, the flpour and the vanilla extract.
STEP 3: FILL THE CAKE
Cover the cookie crust with the filling, level it and cook for 50 – 55 minutes in preheated oven at 160 °C.
STEP 4: DECORATE
Once cooled, cover the cake with the jam and let it stand (into the fridge), for a couple of hours before serving.
#getbready & enjoy your meal
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