Ny cheesecake with Easter eggs
Homemade cheesecake with MonChou and ricotta and a base of biscuits with Easter eggs.
- 200 g digestive cookies
- 100 g unsalted butter
- 1 tl ground cinnamon
- 300 g fresh cream cheese
- 300 g ricotta
- 2 el wheat flour
- 2 tl vanilla aroma
- 175 g white caster sugar
- 3 medium sized egg
- 125 g creme fraiche
- 500 g Easter eggs choose your favorites
Preheat the oven to 120 ° C.
Make sure all ingredients are at room temperature. Grease the spring form and coat the bottom with parchment paper.
Grind the biscuits fine in the food processor (or put in a plastic bag and roll finely with a rolling pin). Melt the butter.
Put the ground cookies in a bowl and stir in the butter and cinnamon.
Spread the mixture evenly over the shape and press firmly. Put in the refrigerator until use.
Mix the fresh cream cheese and ricotta in the food processor (or with a hand mixer) to make it as smooth as possible.
Mix in the flour, vanilla flavor, sugar, eggs and crème fraîche.
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.
Allow to cool to room temperature in approx. 1½ hours in the dense oven.
Place the cheesecake in the refrigerator for at least 4 hours before serving.
Put the Easter eggs for serving in a mountain on the cake.
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