Raspberry and lemon cheesecake

                              

INGREDIENTS

300g of ricotta cheese
250 g of cream cheese ( philadelphia)  or 550g of cream chesse if you dont have ricotta
10cl of milk
3 eggs
35g of flour
120g of sugar
60g of butter  

400g of fresh or frozen raspberry
250g biscuits with cinnamon)

lemon zests + lemon juice

RECIPE

Crush  the biscuits to obtain a powder.  Melt the butter and mix it with the biscuit.  Place the mixture into a mold with high sides and removable bottom  and place in the refrigerator

In a bowl place the ricotta and work in drummer for about 30 seconds just to soften.  Add the cream cheese and mix even for 30 seconds, then the flour, the eggs one at a time, mixing  30 seconds between each addition. add the lemon zest and juice .The mixture will become quite liquid, but it will  thicken during cooking.  Put the mixture over the cookies-dough. For cooking, you  should  follow exactly these steps: place the cheesecake in the oven (preheated) at 250 ° for 10 minutes, then lower the temperature to 90 ° and cook for one hour, then turn off the oven and leave the cheesecake  inside for another hour.

Pass the blade of a knife between the edge of the mold and the cheesecake  . if we do not this operation will crack in the middle when it will rest.Place in refrigerator for 24 hours then , garnish the top with fresh raspberry .  Serve chilled with raspberry sauce made with smached raspberry, lemon juice and sugar. decorate with mint leaves