Last weekend I tried again another of my sister's great recipes, the incredibly versatile cheesecake :-) She claims you can pretty much use anything you have at home, soft cheese, ricotta, yogurts, sour cream and it will still be delicious...
I'll write the ingredients I've used this time, but I'll try it again with variations.
Laura's cheesecake
For the base: 50 g melted butter
4 digestive biscuits
2 tbsp rolled oats
1 tbsp sugar
For the mix:
250 g ricotta
250 g philadelphia
50 g white sugar
2 eggs
zest of 1 lemon
1 tbsp white flour
Crush the biscuits (I use the blender/mixer) and mix them with the melted butter. Add the oats and the sugar.
Grease an oven cake tin (better spring form or the ones that open) with a bit of butter and cover the base with baking paper. Press the biscuits mixture into the base of the tin with the back of a spoon and put in the fridge for about 15 minutes.
Mix the ricotta and the philadelphia with the sugar with electric beaters until it's smooth. Add the eggs, lemon and the flour and mix together.
Pour in the tin and bake for 30 minutes at 180C.
When it's finished, let it cool down out of the oven. Then leave it overnight in the fridge and spread jam (pretty much any jam will do) on the top before serving.
No comments:
Post a Comment