STARTERS AND SNACKS

FIGS CHEESECAKE WITH RICOTTA

EASY | 60 minutes

Ingredients

4 people
  • Digestive type biscuits 250 g
  • Fresh cream 250 g
  • Butter 200 g
  • Fresh Sheep Ricotta 200 g
  • Sugar 90-100 g
  • Flour 30 g

Method

The base

1

Blend the biscuits until they are powdered, mix with melted butter and with 3 tablespoons of sugar.

2

Roll out the mixture obtained in a springform mould (ø 25 cm) lined with parchment paper, rise also along the edges, then put it in the refrigerator to consolidate for 30'.

The ricotta filling

1

Whip the egg yolks with 90 g of sugar, add the Sheep Ricotta, flour and cream, mix everything with an electric whisk.

2

Beat the egg whites until stiff with a spoonful of sugar and a pinch of salt, then add them to the egg yolks, mixing the mixture gently.

Stuff and cook the cheesecake

1

Remove the mould from the fridge, trim the biscuit along the circumference of the mould, so as to obtain a regular edge, then pour the ricotta mixture.

2

Bake the cheesecake at 180° C for 25', then take it out of the oven and let it cool completely.

3

Cut the fresh figs into small pieces and lay them down on the cheesecake before serving it.

RECIPE BY: Luisa Bayre and her staff

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