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The best combination of flavors and textures I tried till now. In a cheesecake of course. It’s delicate, with a hint of marzipan 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.