Cheesecake all'italiana

Here is the version of a cheesecake “Italian style”, which incorporates some typical ingredients of our beautiful country. This variant could include ricotta to give a more Italian touch compared to the classic spreadable cheese used in American cheesecakes. Furthermore, it can be decorated with berries or citrus fruits, as is often used in Italian desserts.

Ingredients

• 200 g of dry biscuits (such as Digestive)
• 100 g of melted butter
• 500 g of ricotta
• 250 g of mascarpone
• 120 g of powdered sugar
• The grated zest of 1 untreated lemon
• 1 sachet of vanillin or a teaspoon of vanilla extract
• 3 eggs
• A pinch of salt
• Fresh fruit for garnish (for example, strawberries or raspberries)

Preparation

1. Start by finely chopping the biscuits and mixing them with the melted butter. Pour the mixture into a springform pan (preferably 22-24 cm in diameter) and press well on the bottom to create the base of the cheesecake. Place in the refrigerator to rest for at least 30 minutes.
2. For the filling, in a large bowl mix the ricotta and mascarpone with powdered sugar, lemon zest, vanillin or vanilla extract, to obtain a smooth and lump-free mixture.
3. Add the eggs one at a time, mixing well after each addition, and a pinch of salt.
4. Pour the cream obtained over the biscuit base and bake in a preheated oven at 160 °C for about 1 hour or until the surface is firm but slightly wobbly in the center.
5. Let the cheesecake cool in the turned off oven with the door open, then transfer it to the refrigerator and let it rest for at least 4 hours.
6. When ready to serve, decorate the cheesecake with fresh fruit of your choice.

Curiosity

Mascarpone is a creamy Italian cheese, often used in the preparation of famous desserts like tiramisu. It combines beautifully with ricotta in this cheesecake, creating a velvety and rich texture, and lemon adds that touch of freshness that characterizes many Italian desserts.