Food pairings and recipes
Caciotta and lemon cheesecake
Preparation
? min
Difficulty
Easy
A cool and creamy dessert where caciotta cheese blends perfectly with lemon.
Ingredients
for 6-8 people
- 250 g of fresh cow’s caciotta cheese
- 200 g of digestive cookies
- 100 g butter
- 300 g of cottage cheese
- 150 ml fresh cream
- 2 eggs
- 150 g of sugar
- Juice and zest of 1 lemon
- 1 teaspoon vanilla (optional)
Preparation
1.
Blend the digestive cookies until they become a powder. Melt the butter and mix it with the crushed cookies. Spread the mixture in the bottom of a cake pan and press well to compact it.
2.
In a bowl, mix the caciotta and ricotta cheese with the sugar, lemon juice and zest, eggs, and vanilla. Add the cream and mix until smooth.
3.
Pour the mixture over the cookie base and bake at 160°C (350°F) for 50-60 minutes, until the surface is golden brown and the center is no longer shaky.
4.
Let cool and then store in the refrigerator for at least 4 hours, preferably overnight.
5.
Serve decorating with lemon slices or a berry sauce.
