Cheesecake Gluten Free

Difficulties: Low
Cost: Bass
Time: 50 minutes

INGREDIENTS: About 8 people

400 grams cookies " Frollini alla panna ” (I used brand cookies NUTRI FREE )
250 grams of ricotta cheese
250 grams of Mascarpone
3 eggs
100 grams butter
150 grams of sugar
Jam (taste your choice but be careful gluten)

PREPARATION:

Crush the biscuits in a saucepan / Pan over low heat. Toast with 100 grams of butter, turning occasionally to prevent burning. Put this mixture into pan, pressed well and levelled with a spoon. This will be the base for the cheesecake. Place the baking sheet in the refrigerator to make firm cookies.

Now switch to cream: put the eggs in a bowl, sugar, Mascarpone and ricotta and with the help of a whisk or electric mixer and mix well until mixture is smooth and thick. Pour into the pan with the biscuit base and place in the oven at 180° c for 30 minutes. When cooking is completed you remove from the oven and let cool to room temperature and then refrigerate. When the cake has cooled you can spread over jam. We have divided the dose to do 2 Cheesecake: 1 with peach jam and 1 with Berry jam. You can choose your most welcome jam (but always without gluten).