Ricotta and red fruit cheesecake

Ingredients for 6 people

 

Cake base:

• 250g dry biscuits, such as Digestives
• 150g Sepertino butter
• 2 tablespoons of sugar

 

Cream cheese:

• 500g Seirass Sepertino
•  3 eggs
• 150g sugar
• 100ml fresh cream
• juice of ½ lemon
• vanillin drops
• a pinch of salt

 

Topping:

• red fruits
• sugar
• 1 natural lemon

Method:

 

Crumble the dry biscuits in a blender, add the sugar and finally the melted butter.

Lay the blended biscuits in a round baking tray protected with baking paper. Leave the base to set in the fridge for at least an hour.

In a bowl, mix the sugar and eggs until you obtain a consistent mixture. Then mix in the Seirass until you obtain a soft cream. Add the non-whipped fresh cream to the mixture with a pinch of salt and the vanillin drops.

Pre-heat the oven to 180°.

Take the biscuit base from the fridge and spread the cream cheese on top.

Place the preparation in the oven for 25 minutes at 180° (covered with aluminium) and then cook for another 40 minutes at 160° (without the aluminium).

When cooked, turn off the oven and leave to cool for 30 minutes.

To create the topping, place the red fruits with the sugar and lemon in a pan and pour the mixture onto the cake.

Alternatively, add some natural red fruits and a sprinkle of icing sugar.