It's unbelievable how many cheesecake recipes are out there. I won't claim this one is the best, but it sure is pretty darn good ;-) I got it from a colleague, who even translated it for me from Spanish.

Here's what you need:
250g ricotta
250g mascarpone
1 dl milk
120g sugar
170g butter
75g flour
1 egg
1/2 box Digestive biscuits, crumbled
4 tbs brown sugar
1 tsp grated lemon peel and/or seeds from a fresh vanilla pod (optional)

Beat together 120g butter, egg and sugar in a bowl until the mixture is smooth. Add milk, ricotta, mascarpone and flour and stir until there are no lumps left. Add grated lemon peel and/or fresh vanilla seeds if desired.
Grease a springform pan. Melt 50g butter in a pan and stir in the biscuit crumbs and brown sugar, until the mixture forms a ball and all butter has been absorbed. Flatten the ball in the springform pan for the cheesecake base.
Pour in the cheese mixture and bake for approx. 45 mins at 180C (a toothpick should come out clean when done).  Once cooled, spread strawberry jam or melted chocolate on top, or serve as is.

Try this:
- add cocoa powder to the cheese mixture for a chocolate cheesecake. You could also use chocolate biscuits for the base.
- use candy biscuits (such as Bastogne) for the base.

No comments:

Post a Comment