Tuscan cheesecake
Description
The recipe won't take much time. For the filling, you can use ricotta or regular cottage cheese. Any cheesecake should be served cold. It can be stored in the refrigerator for several days—just cover it with plastic wrap or a lid to prevent it from drying out. Lemons (zest and juice) can be replaced with oranges or grapefruit. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Place 2 cups of flour, butter and vegetable oil, 1 whole egg and 2 egg yolks, and vanilla into the bowl of a food processor.
- 2
Step 2
2. Mix everything together; the result should be a coarse crumb. By hand, form the dough into a single mass and let it rest for half an hour.
- 3
Step 3
3. Wash the lemon, grate the zest of one and squeeze the juice. Mix the zest, juice, eggs, chicken egg white, remaining flour, sugar, cheese, and 0.5 cup of chopped nuts.
- 4
Step 4
4. Divide the dough into 2 parts, put one part in the freezer, it is not needed. Roll out the remaining part between 2 sheets of parchment paper into a thin layer matching the shape of the baking pan.
- 5
Step 5
5. Place the cake layer into the mold, lay it on the bottom, and carefully trim the edges.
- 6
Step 6
6. Using a fork, make decorative cuts along the sides, pour in the prepared filling, and sprinkle with the remaining nuts.
- 7
Step 7
7. Bake at 190 degrees for about 35 minutes. Let the finished cheesecake cool to room temperature after baking.
- 8
Step 8
8. Remove the baked goods from the pan and refrigerate, or slice into pieces and serve.