A recipe by Donatella - apricot and strawberry cheesecake

08/01/2013 - Ingredients for the base:
- 300 g Antica Ricetta Corsini Biscotti
- 150 g butter
- 2 tablespoons of sugar cane

For the cream:
- 500 g ricotta Fiordilatte "Sapori del Sud"
- 130 g sugar
- 2 eggs + 1 egg yolk
- 1 tablespoon flour or starch
- 1 pinch of salt
- Apricot jam "Agrirape"
- Wild strawberries

Articolo tratto da: Anne to London

Ingredients for the base:
- 300 g Antica Ricetta Corsini Biscotti
- 150 g butter
- 2 tablespoons of sugar cane

For the cream:
- 500 g ricotta Fiordilatte "Sapori del Sud"
- 130 g sugar
- 2 eggs + 1 egg yolk
- 1 tablespoon flour or starch
- 1 pinch of salt
- Apricot jam "Agrirape"
- Wild strawberries

Preparation of the base:
Grind the dry cookies in a blender finely. Melt the butter and mix it in a bowl with the cookie flour and cane sugar. Pour the dough into a mold and press it firmly. Place the dish for 1/2 hour in the freezer.

Beat for a few minutes the eggs with the sugar until fluffy. Add the ricotta and continue to stir until it has a creamy texture. Add the flour and salt and stir.

Preheat the oven to 180 ° C. Remove the cake base from the freezer and cover the cake base with the cream. Cover the dish with aluminum foil and bake covered for 30 minutes. Then remove the foil and bake another 30 minutes.

Remove the cake and wait until it's cool.

Mix the strawberries with the jam mix and spread it on the cheese cake.