Technical Stages :

• Crush 260 g butter cookies with a fork or a rolling pin to turn them into a thin powder.
• Pour 160 g melted butter on the cookies and mix well with a spatula to form a dough.
• Butter a baking pan. Coat the bottom and sides of your pan, pressing with the fingers.
• Keep the shell refrigerated for 30 minutes.
• Mix the ricotta, sugar and vanilla with a hand mixer until the mix becomes homogeneous.
• Add the eggs one by one and beat on low speed between each.
• Pour in the pan on the crust and bake at 180°C or 356°F for 30-35 minutes. Leave to cool and refrigerate at least for 3 hours.
• Here are some possibilities to flavour your cheese cake:
• - CARAMEL CHEESECAKE :
• Prepare the original recipe by replacing the regular sugar with brown sugar. Add 1/3 cup (75 ml) caramel with pecan chunks to the basic recipe.
• - CHOCOLATE AND CHERRIES CHEESECAKE:
• Add about 100 g melted baking chocolate to the basic mix. Bake normally. Decorate with cherries (candied or not) and sour cherries jam or with cherries and chocolate chhips.
• - CANDIED FRUITS CHEESECAKE:
• BAsic mix + 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/2 cup (125 ml) candied fruits in little pieces.
• - RED BERRIES CHEESECAKE:
• Basic mix + 250 g mixed raspberries and strawberries + 1 lime zest.