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Jenny Ziemann
Ny cheesecake with Easter eggs
Homemade cheesecake with MonChou and ricotta and a base of biscuits with Easter eggs.
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Ingredients
Directions
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Preheat the oven to 120 ° C.
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Make sure all ingredients are at room temperature. Grease the spring form and coat the bottom with parchment paper.
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Grind the biscuits fine in the food processor (or put in a plastic bag and roll finely with a rolling pin). Melt the butter.
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Put the ground cookies in a bowl and stir in the butter and cinnamon.
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Spread the mixture evenly over the shape and press firmly. Put in the refrigerator until use.
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Mix the fresh cream cheese and ricotta in the food processor (or with a hand mixer) to make it as smooth as possible.
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Mix in the flour, vanilla flavor, sugar, eggs and crème fraîche.
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Spoon in the spring form, smooth and bake for about 1½ hours in the middle of the oven. The cake is ready when the outside is firm and the middle is not yet.
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Allow to cool to room temperature in approx. 1½ hours in the dense oven.
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Place the cheesecake in the refrigerator for at least 4 hours before serving.
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Put the Easter eggs for serving in a mountain on the cake.
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Nutrition
360Calories
Sodium5% DV120mg
Fat37% DV24g
Protein12% DV6g
Carbs9% DV28g
Fiber12% DV3g
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