SERVES 6/8
-280g of tea biscuits
-100g of butter
-3 eggs
-100g of sugar
-280g of ricotta cheese
-fruits of the horest jam
Preparation:30min
Cooking timp:38-50min
Recommended equipment: deep metal cake tin (diameter approx.26cm)
Crumble the biscuits into a bowl.Melt the butter and add in to the biscuits.
Line the bottom of a cake tin with greaseprof paper and pour the mixture into the tin, lightly pressing it down over the base.
Beat the eggs, sugar and ricotta together and spread this mixture over the biscuit base.
Bake in the oven and then allow to cool.
Glaze whit the jam.
Select "DESSERT" from the "RECIPES" menu then the "CHEESE CAKE" recipe and confirm.
-280g of tea biscuits
-100g of butter
-3 eggs
-100g of sugar
-280g of ricotta cheese
-fruits of the horest jam
Preparation:30min
Cooking timp:38-50min
Recommended equipment: deep metal cake tin (diameter approx.26cm)
Crumble the biscuits into a bowl.Melt the butter and add in to the biscuits.
Line the bottom of a cake tin with greaseprof paper and pour the mixture into the tin, lightly pressing it down over the base.
Beat the eggs, sugar and ricotta together and spread this mixture over the biscuit base.
Bake in the oven and then allow to cool.
Glaze whit the jam.
Select "DESSERT" from the "RECIPES" menu then the "CHEESE CAKE" recipe and confirm.
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