July 3rd, 2016
200 g biscuits
60 g butter
For the cream cheese:
500 g ricotta
500 g fresh cow cheese
300 g sugar
The seeds from a vanilla pod
For the topping:
350 g of berries (I used frozen ones)
1 Tbs lemon juice
25 g vanilla sugar
To form the dough, crush biscuits in a food processor and then mix them with melted butter. Mix well until all the butter is absorbed by the crackers. Place the composition in a round mould of 26-28 cm (greased with butter beforehand) with removable walls. Press it very well and place it in the fridge until you make the cream.
In a tall bowl, mix the ricotta, cream cheese and sugar for 3 minutes until the last one melts. Add the eggs, the seeds from a vanilla bean, some orange peel and mix.
Pour cream cheese over the crackers and put them in a preheated oven at 180C for 35-40 minutes until the edges begin to turn brown.
To complete the recipe we also have to prepare the topping: place the berries in a saucepan along with the lemon juice, orange peel and vanilla. Cook it over low heat for about 10 minutes until the fruits become soft and then let it cool.
Pour topping over the cooled cake and leave it overnight in the refrigerator.