A greedy variant of the classic cheesecake, with a traditional Tuscan pastry.
Ingredients
-
80 g of butter
-
5 ml of honey
-
500 g ricotta
-
200 g of natural yogurt
-
100ml of vinsanto
-
4 eggs
-
3g of flour
Preparation Method
- Chop the cantucci in a food processor and mix it with the honey in a bowl.
- Melt the butter and add to the cantucci.
- Mix well until obtaining a homogeneous mixture.
- Grease a shape and cover with parchment paper, so that it comes out.
- Distribute the cookies on the edge of the form, pressing well, and after completing the edges continue with the bottom.
- Let it rest in the fridge for 30 minutes.
- Turn on the oven to 160°C.
- Sift the ricotta and add the yogurt, and sugar and mix with an electric mixer.
- Add one egg at a time while continuing to mix and finally the vinsanto.
- Put the cream in the form.
- Cook for 60 minutes, open the oven door slightly and continue cooking for another 10 minutes.
- Let the cake cool for a few hours and then place it in the fridge for at least another 2/3 hours.
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