Ingredients

Dosi per 8 persone
200 g biscotti secchi
100 g burro fuso
4 uova
220 g zucchero 160 g for the impasto and 60 g for the decoration
250 g ricotta
100 g robiola
125 g yogurt bianco
200 ml panna da cucina
100 g farina 00
2 ml aroma mandorla una fialetta
2 mele
1 lemoni it succo
mandorla a lamelle, qb to decorate

1-Let’s start from the base of the cheesecake: use a food processor to crumble the dry biscuits and place them in a large bowl. Add the melted butter and mix well with a spoon.

2-We line the bottom of a 24 cm diameter springform pan with baking paper. Pour the biscuit and butter mixture inside and form the base, distributing it and leveling it with the back of a spoon.

3-Put it in the fridge to solidify for about 10 minutes.

4-Let’s dedicate ourselves to the cheesecake mixture: take the eggs and, using two bowls, separate the yolks from the whites. Beat the egg whites until stiff and mix the sugar with the yolks using an electric whisk.

5-Add the ricotta and robiola to the mixture with the egg yolks and mix well. Then we also add the yogurt and cooking cream and mix again.