lemon cheesecake with ricotta cheese (anthotyro cheese)

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THE EXPERIENCE

INGREDIENTS

250 gr digestive type biscuits
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125 gr DODONI cow's butter
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600 gr DODONI anthotyro cheese
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400 gr cream cheese
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100 ml milk cream
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70 gr icing sugar
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250 gr lemon marmalade or lemon curd
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recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
10 minutes
PREPARATION

Break the cookies into a multi and melt the butter.

 

EXECUTION

Stir the biscuits with the butter and place in a round pan 20 cm with detachable bottom. Bake in preheated oven to 180oC for 8 minutes and leave it aside to cool completely.

In a large bowl put the anthotyro cheese, cream cheese, cream and powdered sugar and whip with hand mixer.

Fill the pan with the cream and refrigerate for about 1 hour.

Spread the lemon marmalade or lemon curd and serve.