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My cheesecake





250 grams


2 spoons

White sugar

2 teaspoons


100 grams

Digestive biscuits

200 unit

Egg, yolk

1 unit


3 unit

Orange juice

2 coffee cups

Fresh cream

80 grams

Grated lemon peel

2 spoons

Type 00 wheat flour

3 spoons

White sugar

200 grams

Ricotta cheese

250 grams

Philadelphia spreadable cheese

400 grams

Desserts from USA

My cheesecake

My cheesecake

vegetarian with gluten with eggs with lactose source of C vitamins

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

My cheesecake

After reading so many recipes on this cake, I decided to change some parts. Hope you like it.

My cheesecake step 1

step 1

We start preparing the base of the cheesecake. Let the cookies inside a mixer, after having mixed the cookies we add the melted butter.

My cheesecake step 2

step 2

Roll out the dough on the bottom of the pan from the removable board.

My cheesecake step 3

step 3

Let the cheesecake base in the already heated oven 150 degrees for 15 / 20miniti (regulator depending on your oven, if the oven is old decreased the minutii)

My cheesecake step 4

step 4

In a large bowl put Philadelphia, ricotta and sugar .. We work these three ingredients together until creamy

My cheesecake step 5

step 5

Add the orange juice, lemon zest, eggs, cream and three tablespoons of flour, mixing well.

My cheesecake step 6

step 6

When your compound will be uniform you can add it above the base of the prepared cheesecake.

My cheesecake step 7

step 7

Put into the oven at 170 degrees for an hour cheesecake (regulator depending on your oven) the cheesecake will be ready when it has a slightly golden surface.

My cheesecake step 8

step 8

When the cheesecake is finally ready to let it cool out of the oven for a few hours. After that you can move it to the refrigerator where it will keep for at least three or four hours.

My cheesecake step 9

step 9

For the sauce: I chose red raspberries, you can also use other fruit of your choice.

My cheesecake step 10

step 10

After you have thoroughly washed raspberries, put the raspberries in a saucepan with water and sugar. Cook for 10-15 minutes, stirring well.

My cheesecake step 11

step 11

If you want a smooth sauce, you can put all or half of the mixture into the blender.

My cheesecake step 12

step 12

Spend 3/4 hours gently open the pan, slice the cheesecake by adding raspberry sauce

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