Summer lust

Recipe #21: American Cheesecake

Nadia, thank you. This heavenly cheesecake made our summer!

Summer lust

“Sometimes I wrestle with my inner demons. Other times we just hug and eat cheesecake!”



300gr graham crackers (digestive biscuits)

100gr (½ cup) butter

1 tsp honey

a sprinkle of cinnamon


300gr (1 ¼ cup) robiola cheese

200gr (¾ cup) ricotta cheese

150gr (½ cup + 1tbsp) cream

50gr (¼ cup) white yogurt

120gr (½ cup) sugar

3 eggs


100gr jam or preserve (strawberry, raspberry or mixed berries, whatever you love most!)

1 cup of mixed berries to garnish (optional)


Crush the graham crackers and mix them with the melted butter, the honey and a sprinkle of cinnamon.  Pour the mixture in a 22cm (9 inch) pan and gently press it using your fingers. Make sure you form an even bottom layer and edges of about 3cm (2 inches).  Put the crust in the fridge for 20 minutes.

In the meantime you can prepare the cream: whisk together the cheeses, the cream and the yogurt. Add the sugar and the eggs (already slightly beaten separately).

Pour the cream on the crust and bake for about 50 minutes at 160° (320F).

Let the cheesecake cool for a couple of hours then refrigerate overnight.

Just before serving, spread the jam on the top and garnish with the mixed berries.

We guarantee that not even a crumb will remain but, just in case, make sure you store it in the fridge!

                                                                                                                                                                           Cheers,                                                                                                                                                                         A&J


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