A sweet that for some years has entered the culinary traditions of all Italians by right. Cheesecake can have many variations, some richer, some lighter.
We think we have found the right balance with a mix of Yogurt and cream cheese, on a base of crushed biscuits, all garnished with our Extra Strawberry Jam, for an intense and enveloping flavour.
This is the recipe for those who want to experiment at home.
Ingredients: 350g dry biscuits, 110g butter, 300g cream cheese, 250g Greek yogurt, 2 whole eggs, 150g sugar, vanilla to taste, extra strawberry jam 200g.
We have made about 10 mini cheesecakes, with classic aluminum baking cups, but if you prefer you can use a traditional cake pan.
We start from the base, crushing the biscuits and mixing them with the melted butter. The mixture is spread and flattened well on the bottom of the cups, then placed in the oven for 5 minutes at 200° and then left to cool thoroughly.
In the meantime, prepare the cream by mixing sugar, yoghurt, eggs, vanilla pods and cream cheese, with the help of a whisk to obtain a nice creamy and homogeneous mixture.
Fill the cups up to 3/4 of their capacity and put everything in the oven at 180° for about 20-25 minutes. Help yourself with a toothpick to check the cooking point.
Once cooked, let them rest with the oven half open so that the temperature drops gently.
As soon as it is well cooled, the dessert can be turned out of the mold and garnished with the Extra Strawberry Jam.
