An original version of the most famous American cake, made with our Elda Ricotta Spreadable. The result? More lightness, with a creamy taste! Great at the end of a meal, but perfect for a tasty break too
The cheesecake is a really versatile cake that you can personalize by replacing the berries with your favorite jam.
During the preparation, if you don’t have a cutter to pulverize the biscuits, I advise you to put them into a nylon bag and run a rolling pin (or a glass bottle) over it.
Once the cake is ready, try to match with a glass of “Moscato Fiori d’Arancio” Italian wine: a combination that won’t delude you!
For the base:
150 g “Digestive” Biscuits
80 g of Butter
For the cream:
100 g of White Sugar
100 g of Fresh Cream
1 Vanilla Bean
20 g of Corn Starch
600 g of Elda Ricotta Spreadable
For the finishing:
200 g of Sour Cream
50 g of Powdered Sugar
Berries to taste
Jam to taste
First of all, pulverize the biscuits with a food processor, then mix the powder with butter (Previously melted at room temperature for 2 hours) using a spoon;
Lay the compound on the bottom and the edges of a cake pan. Pay attention to press it well with the spoon to make it adhere;
Put the base into the fridge for about an hour (Or in the freezer for about 15 minutes).
Until the base is getting cold, take a bowl to mix white sugar with milk. Then join eggs and yolk using a whisk;
Incise the long side of the vanilla bean and use your knife to scrape and remove the little seeds to add to the compound. Then join the corn starch and the Elda Ricotta Spreadable;
Amalgamate well the compound using the whisk to not have any clump, then add lemon juice.
Verse the cream into the cake pan (22 cm in diameter) and bake at 330 °F (165 C°) for about an hour. If it is possible, use a ventilated oven;
Take the base out the oven and put it into the fridge for about other 60 minutes;
Whip the sour cream with the sugar, then spread it on the top of the cake, once cooled, and decorate as you prefer: spreading your marmalade on and/or your favorite jam;
You can keep your cheesecake in the fridge for a couple of days.