This cake or German cheesecake is one of the richest cakes I've ever
tasted. Its elaboration is simple and the result is a rich soft and
creamy cheesecake. With this recipe you will see how easy it is to make a
dessert that everyone loves.
Ingredients:
Base:
160 gr flour
30 gr sugar
80 g margarine
1 egg
10 gr yeast
1 pinch of salt
filling:
500 gr ricotta
4 eggs
32 gr prepared for flan
200 ml milk
Zest of one lemon
100 gr sugar
Preparation:
Base: put all the ingredients in a bowl and work them with the whisk or by hand. Make a compact dough and cover it with cling film in the fridge for 30 minutes.
Stuffing: divide the yolks from the whites and whisk them.
Beat the egg yolks with sugar and lemon zest.
Dissolve the flan mixture in the milk and add with the eggs. Finally add the ricotta and egg whites.
Spread the pastry in the mold, pour the mixture and bake at 340°F (170°) for 40 minutes.
Base:
160 gr flour
30 gr sugar
80 g margarine
1 egg
10 gr yeast
1 pinch of salt
filling:
500 gr ricotta
4 eggs
32 gr prepared for flan
200 ml milk
Zest of one lemon
100 gr sugar
Preparation:
Base: put all the ingredients in a bowl and work them with the whisk or by hand. Make a compact dough and cover it with cling film in the fridge for 30 minutes.
Stuffing: divide the yolks from the whites and whisk them.
Beat the egg yolks with sugar and lemon zest.
Dissolve the flan mixture in the milk and add with the eggs. Finally add the ricotta and egg whites.
Spread the pastry in the mold, pour the mixture and bake at 340°F (170°) for 40 minutes.
