After a long period away from my baking oven, after tooooo much store bought desserts, after months living in the city of chocolate, Brussels, now I’m back to my kitchen!! Today’s cake is a delicious cheesecake perfect for summer dinners or a picnic with friends! Enjoy..
Ingredients
For the pie crust
– 200g of whole-wheat biscuits
– 60g of melted butter
– the juice of 1/2 lemon
For the filling
– 200g of Philadelphia
– 200g of ricotta
– 130g of granulated sugar
– 100g of cream
– 30g of yogurt
– 3 eggs
– 1/2 spoon of flour
– the bark of 1 lemon
– 1 vanilla bean
Preheat the oven to 160°C (320°F).
For the crust grind the biscuits finely in a food processor. Melt the butter in a saucepan and stir in the biscuits. Put the biscuits mixture in a cake pan and press firmly to cover the whole surface of the pan (edges included). Pour the lemon juice on the surface. Your crust is now ready to be covered by the cheese mixture.
For the filling put the ricotta, the Philadelphia, the sugar, the cream, the yogurt, the eggs, the vanilla and the lemon bark in a large bowl and mix slowly. Stir in the flour.
Pour the cheese mixture on the biscuits crust and bake for 1 hour (160°C – 320°F).
Let the cheesecake cool for 2 hours and conserve it in the fridge. Serve the cake at room temperature and decorate it giving vent to your creativity!
Bon appétit,
Anna
Granelli di zucchero 