Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mixture
Utensils
One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
How it's done
Mixture
Place the ricotta and all the other ingredients in a bowl, mix using the whisk attachment on a mixer until smooth, transfer to the prepared tin.
To bake
Approx. 60 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly. Remove the tin frame, serve the cheesecake lukewarm. .
| Serve with: | Salad |
|---|
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