Ricotta Cheesecake!
Ingredients:
Crust: – 00 flour: 160 g – Hazelnut flour: 70 g – Brown sugar: 100 g – Baking powder: 5 g – Vanilla extract: to taste – Butter: 80 g – Whole egg: 1 Filling: – Ricotta: 400 g – Natural yogurt: 1 jar – Granulated sugar: 125 g – Vanilla extract: to taste – Grated lemon zest: to taste – Eggs: 3 Decoration: – Jam: to taste – Strawberries: q.s.
The preparation :
1. In a bowl, mix the 00 flour, hazelnut flour, brown sugar, baking powder, and vanilla extract for the crust. Add the melted butter and the whole egg and knead until smooth. Wrap the dough obtained in cling film and let it rest in the refrigerator for at least 30 minutes.
2. Roll out the dough onto the base of a cheesecake pan, making sure to create a high edge around the circumference. Prick the bottom with a fork and bake in a preheated oven at 180°C for about 15-20 minutes, until golden brown. Leave to cool.
