Cheesecake with ricotta.
Preheat the oven to 200 ° C.
Place the parchment paper on the bottom of the spring form and secure with the edge of the spring form. Also line the edges.
Remove the crust from the bread. Press the bread against the inside of the spring form.
Stir the cream, eggs and ricotta together. Slice the arugula and put it through. Season with nutmeg, pepper and salt.
Scoop the mixture into the mold. Bake the cheesecake in the middle of the oven in approx. 45 minutes until done. Serve the cheesecake lukewarm or at room temperature.
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