Slightly lightly Cheesecake

Today I want to share something I absolutely love...cheesecake

I've never bake a cheesecake until recently, when I met a guy, absolutely crazy about cheesecake. So I decided to win him over and made my very first one...he never got to try it, but that's another story!

When I first looked at the original recipe for the american cheesecake, I nearly got an heart attack.I have to admit that I enjoy food a lot, obviously, but I am also quite conscious! So I will give you this revised and slightly lighter version.

Shopping List 

The Bottom
250 gr. of digestive biscuits
70 gr. of butter or margarine 
2 teaspoons of grounded cinnamon

The Middle 
250 gr. of ricotta cheese
200 gr. of full fat cream cheese (you can use a low fat one too) 
2  eggs 
5 tablespoons of sugar
100 gr. of white chocolate (optional of course)

The Top
100 gr. of frozen blueberries 
100 gr. of frozen white peach (optional)
2 tablespoon of sugar 
25 cl. of whiskys

Lets get on with it

1. Crush the biscuits using a mixer or a place it in a plastic bag and use  a rolling pin or as for the cheesy cookies, a clean wine bottle until you get a powder
2. Put the cookies crumble in a bowl and cut in the butter until the mixture
begins to gather together, I personally use my hands, but you can use the processor if you like to stay "clean"
3. Generously butter a pan and press the crumbs into bottom, careful the base should not "craic"
4. Beat the cram cheese and the ricotta until smooth then add the eggs and the sugar and mix it all until just combined
5. Preheat oven to 180 ° degrees
6. Place the mixture on the base and in the oven for 35 minutes
7. Put the frozen fruits mix in a pan and cook them with the sugar and the whiskey until soft 
8. Take the baby out of the oven and place the topping on it and leave it stand for 15 minutes and then in the fridge for a while (as much as you can resist)

Now is the moment you were waiting for...Ummm...
No words for it

1 comment:

  1. Eccomi a trovarti...con un po' di ritardo! Complimenti per il blog e per le tue ricette! Ciao ciao, Cristina