The best combination of flavors and textures I tried till now. In a cheesecake of course. It’s delicate, with a hint of marcipan and the same time not too sweet. Also really fast to prepare so a very good option for people suffering from chronical shortage of time (like me ;)). This recipe comes from here. Enjoy!
200 g ground amaretti cookies (can be substituted with digestive)
50 g melted butter
seeds from one stick of vanilla
500 g ricotta cheese
125 g brown sugar
250 g mascarpone
100 g ground almonds
2 tbsp cornstarch
3 large eggs
zest from one lemon
handful of almond flakes
Heat up the oven to 180°C.
Mix ground cookies with melted butter. Press the mass into a bottom of Ø20 cm cake tin and refrigerate for 15 minutes.
Mix ricotta, sugar, mascarpone, almonds, eggs, lemon zest and vanilla seeds till homogenous.
Pour cheese mass onto the cookie bottom, sprinkle with almond flakes.
Bake for 45 minutes.
Let the cheesecake cool down completely in the gradually opened oven.
Refrigerate for at least one hour before serving.
Optionally you can sprinkle it with icing sugar.