Baked cheesecake

 

Grease a cake tin; put on the bottom the pate sucréepressing it well with your hands and let the dough rest for at least 30 minutes. Bake at 170 ° for about 10 minutes.

Beat the egg yolks with sugar until creamy. Add the lemon zest, flour, cream cheese and cottage cheese, stirring, finally the cream with a few drops of lemon. Beat the egg whites and add them into the mixture. Pour the batter into the pan and bake at 160 degrees until the cake is compact and golden color. Allow to cool in the pan and sprinkle with powdered sugar.

 

EGG YOLKS n. 4
EGG WHITES n. 4
SUGAR gr. 100
CREAM CHEESE gr. 250
COTTAGE CHEESE (RICOTTA) gr. 250
LEMON n. 1
CREAM table spoon 4
FLOUR gr. 60
POWEDERED SUGAR enough  
     

 

 

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