This recipe is an alternative at the classical American cheesecake. It has a shortcrust is flavoured with lemon and a soft cream of yogurt and ricotta. For garnish: blackberries jam and fresh blackberries

Ingredients

Per il guscio di frolla:

- 250g flour 00

- 100g sugar

- 5g yeast

- a pinch of salt

- 135g butter in pieces

- the rind of one lemon

- 1 egg

 

For the cream:

- 600g ricotta

- 125g white yogurt

- 180g sugar

- 3 eggs

- 1 tea-spoon of vanilla

- juice of a half lemon

- 1g of powder cinnamon (not-obbligatory)

- 1 spoon of flour

 

For garnish:

- 1 jar of "Natura Golosa"  blackberries jam 

- fresh blackberries

 

Preparation

In a bowl mix the flour 00, the sugar, the salt and the yeast. Add the butter and start to work the ingredients until you obtain a crusty dough. Add the egg and the rind of one lemon, continue to work until you obtain a soft ball. Wrap in into a food-film and store in fridge for about 30 minutes.

In the meantimes prepare the cream. In a bowl mix the ricotta with the yogurt and the sugar, then add the lemon juice, the vanilla and the cinnamon. Mix all and then add the egg one at a time, finally add the flour and mix all. Take out the short-pastry and spread it over a working table previously floured. Use the short-pastry to cover a cake-tin with a diameter of 22-24 cm. Pour over the pastry the ricotta mixture. Cook in a pre-heated oven to 170° for about 1 hour.

When it is cooked, turn off the oven, open its door and let store the cake into the oven for about 1 hour. Take out of the oven a let it cool. Finally decorate with the jam and fresh blackberries.

 

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