Italian cheese-cake with ricotta and mascarpone
Ingredients: 3 eggs, 2 sugar spoons, 180 gr biscuits digestive like, 80 gr butter, 250 gr ricotta cheese, 250 gr mascarpone cheese, 250/300 gr fruit jam (strawberry or blackberry or raspberry)
This recipe belongs to my sister in-law and now became our family favourite cake!
Put in the mixer all the biscuits and the butter and reduce all to a well dome mix
Then cover with a baking paper a baking pan with a diameter of 20-22 cm and put in the mix creating a base for your cheese-cake
Beat until stiff 3 egg white with a sugar spoon, then 3 egg red with a second sugar spoon, and mix all of them with the ricotta and the mascarpone
Put into the oven at 190° degrees for 20 minutes, then switch off the oven and let the your cake inside it for other 10 minutes
Once is baked, wait al least 30 minutes before covering with the jam – let it rest for 24 hours in the fridge, and then enjoy it!