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Place the biscuits in a blender to a fine tilth. Add melted and mix well with a wooden spoon butter. Cover Lay the bottom of a springform pan with baking paper. Pour crumbs in it and pack everything to a crust with your fingers or the bottom of a glass. Freeze or refrigerate the time to prepare the crust hardens on the cream cheese.
Preheat oven to 160 ° C. Beat the ricotta with an electric mixer for relaxation and make it creamy. Beat sugar, lemon juice and zest. Add eggs one at a time beating after each addition.
Pour the cream over the cookie crust and bake for 1 hour. Then let the cheesecake cool in the oven. Chill for at least 24 hours (48 hours is best)
Ingredients:
- 200g Galettes
- 4 cup on s. Melted butter
- 750g ricotta
- Sugar 120 g
- 3
- 4 lemons (rind of 2 lemons + 150 ml lemon juice)
- 4 eggs
Total time: Preparation + cooking time: 80 min
