Cheesecake in Italian (variant)

Ingredients for Cheesecake in Italian (variant)

Instructions for Cheesecake in Italian (variant)

To prepare the Cheesecake in Italian (variant) recipe, please follow these instructions:

Butter a spring shape.

Findel the flakes in a blender. The cake is also good if you just mix with a hand mixer.

Melt the butter and add flakes and sugar or cane sugar. Divide the mass into the bottom of the cake mold and press it well together.

Place the house blend softly in cold water for 5 minutes.

Heat the milk and melt the drained husblas therein.

Whip the ricotta, cream cheese, honey, lemon peel and juice together and add the milk. Keep in mind that the dairy / house blend must not be too hot when mixed, as it may cause the house blast to clump.

Bring the whole mixture over the flakes and put the cake form in the refrigerator for about 4 hours.

Decorate the cake with fresh berries.

tips:
Tip: Various mixing ratios of the cheeses can be used. Ricotta makes the air airy, mascarpone makes it sinful. I sometimes use two full Ricotta packages from the local supermarket and a pack of mascarpone. Adjust the amount of husblas to the amount of cheese. I would use 5 leaves for the extra large cheese mix. But stick to the recipe if you are in doubt. I also made the cake without sugar, but with Perfect Fit instead. Both in the flakes and in the cheese mix. Be aware that if you use Perfect Fit, you need a little less butter in the flip flops.