• Desserts
  • MEDIUM
  • 90 min
  • Array

Nonno Nanni Ricotta and Mascarpone Cheesecake

Ingredients for 8 persons

200 g dry biscuits
100 g butter
3 eggs
100 g sugar
250 g Nonno Nanni Ricotta
250 g Nonno Nanni Mascarpone
1 tablespoon flour
jam

Nonno Nanni Mascarpone is a cheese with an unmistakeably velvety, creamy consistency.

Method

To begin, finely crumble the dry biscuits and mix them with the room-temperature butter. Cover the bottom of a baking tin with this mixture and set aside to rest in the fridge. In a separate bowl, mix the egg yolks with the sugar, add the ricotta, mascarpone and flour and combine well to obtain an even mixture. Whip the egg whites into stiff peaks and fold gently into the mixture, always working from top to bottom. Cover the biscuit crust with this cream and bake at 180°C for approximately 40 minutes. Let the cheesecake cool and then top with your favourite jam (strawberry, mixed berries...). Refrigerate the cheesecake and serve cold.

Product

Mascarpone

Nonno Nanni Mascarpone is a cheese with an unmistakeably velvety, creamy consistency.