Basque cheesecake with parmesan

Basque cheesecake with parmesan

Total: 1 hr 15 Min. | Active: 15 Min.
vegetarian, gluten-free
Nutritional value / person: 277 kcal
, Fat: 25 g
, Carbohydrate: 2 g
, Protein: 12 g

Ingredients

8 pieces

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

250 g ricotta
250 g Mascarpone
120 g grated Parmesan
3 eggs
1 tbsp coarse-grain mustard
½ bunch sage, finely chopped
2 sprigs rosemary, finely chopped
½ tsp salt
½ tsp pepper
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Utensils

One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased

How it's done

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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. .

Good to know
Serve with: Salad

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