Italian Cheesecake
crumble 180g of  biscuits (petit type)
I'm using a bag and a rolling pin
add 100g of melted butter
cover a circular baking mold (this is 22 cm)
pour crumbled biscuits to make the base
refrigerate at least 15 minutes
separate the egg whites and the yolks of 3 eggs
whip the egg whites until stiff
get the egg yolks
add sugar (150g)
1 grated peel lemon
1 pack of vanillin
mix well and whip the egg yolks
add robiola cheese (300g)
add cooking cream (200ml)
add flour (50g)
add the whites by gently mixing
pour the dough on the base
Baking: static oven: 175° about 50min; ventilated oven 165° about 50min
at the end of cooking, leave the cake in the oven off about 15-20 minutes
let it cool, if you see any cracks or lowered edges ... it's normal
taste cheesecake with your favorite jam
or with english custard
or with wild berry jam
or your favourite topping
or  without nothing
thanks for watching
