But how many versions of american cheesecake are on the web?!?! I struggled to choose a fairly simple (with my changes, of course ..), and if I have to tell the truth Right now I do not even remember where I got it. However, sooner or later I had to try: I have always made the cold version of cheesecake without baking, and is very good. But this was something more, something that sticks in your mouth and heart to whole days.
Dinner by Mara and Mark deserved a beautiful original cheesecake: Mara if its deserved and I hope if it is enjoyed throughout. How we enjoyed his very sweet and nice and raclette young company! Thanks.
Ingredients:
- 300 g Digestive
- 120 gr of sugar cane
- 175 g butter
- Philadelphia
320 gr - 250 gr of ricotta
- 200 g sugar granulated
- 180 gr sour cream
- 4 whole eggs
- 1 / 2 teaspoon white flour
- 1 / 2 tablespoon lemon zest
- a drop of vanilla essence
- 4 tablespoons of Nutella
- 120 ml fresh cream
begin preparing the basic blend the biscuits with melted butter and brown sugar. Roll out the dough into a cake mold of 22 cm, the bottom and press firmly to a board outside. Place in refrigerator to solidify.
cream: mix the ricotta with the Philadelphia and sugar, then add the eggs, zest, vanilla, and lastly the cream. When everything is nice and smooth and without lumps, add the flour and incorporate well.
take the mold with the base and pour in the cream cheese: bake at 160 ° C for 55 minutes. Be careful not to open the oven during the first 40 minutes of cooking. When the surface of cream will be golden brown and not sballotterà more like a pudding, turn off the oven and let the cake cool inside the oven off, with the door slightly open.
Once the baked cheesecake garnish with a nice layer of cream made from Nutella and cream blend together, let it rest in refrigerator for at least 6 hours before eating (it seems that this is the secret of its wonderful texture!): Bon
appetit!
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