for 8 pieces

Mixture

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

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. .

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