Ingredients
For the base
600 g of Graham Crackers
125 g of melted butter
1 tablespoon of ground cinnamon
1 tablespoon of wildflower honey
 
For the stuffing
20 g of Organic flour type 00
900 g of cream cheese
100 ml of fresh cream (35% fat) at room temperature
260 g of granulated sugar
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
5 whole eggs
A pinch of salt
Grated zest of one lemon
 
To decorate
250 g of fresh raspberries
1 tablespoon of powdered sugar
1 tablespoon of lime or lemon juice
Edible gold leaf and mint (to taste)
 
Directions
First, line the base and the ring of a mold with a diameter of 20 cm (and 10 cm high) with parchment paper, making it adhere well. Continue blending the biscuits then add the melted butter, honey and cinnamon. Once you have a wet sand, pour it into the mold and press it first making the edge, then the base and let it rest in the fridge for about 30 minutes.
Meanwhile, prepare the filling. Pour the cream cheese, sugar, vanilla and lemon zest into the mixer and, once mixed, add the eggs, lemon juice, cream and salt. Once you get a homogeneous mixture, add the sifted flour and stir. At this point, pour the cream into the pan containing the base, making it reach the edge of the biscuit shell.
Bake the cheesecake in the medium-low part of the oven at 180° for 5 minutes, then at 120° for 1 hour and 30 minutes. When the cooking time is complete, turn off the oven and let the cheesecake rest inside the oven, without opening it for at least 15 minutes. At this point, open the oven slightly and insert a ladle so as to keep it open and the steam to escape. You can take out the cheesecake after 45 minutes.



In cooperation with L’Ultima Fetta