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Watch how to make the Cherry Jam here:

Get the recipe at:

Ingredient for the base:

Zucchero - 2 spoons
Burro - 150gr
Biscotti - 250gr

Ingredient for the cream :

Vanillina - 1 envelope
Lemon juice - 1/2 lemon
Sugar - 100gr
Fresh sour cream - 100ml
Eggs - 2 whole and 1 yolk
Corn starch - 20gr
Philadelphia - 600gr

Ingredient for the top :

Vanillina - 1 envelope
Powdered sugar - 2 spoons
Crème fraiche - 200ml


Put the digestive biscuits in a blender, add brown sugar and then go cut finely.
Place the butter in a saucepan to melt and in the meantime put the cookies crumbled in a bowl and gradually add the melted butter to mixing thoroughly.
Grease a cake tin, preferably in a circle opening with a diameter of 25 cm, cut a disc of greaseproof paper the same diameter as the bottom of the pan and two strips of the same height of the edges, and then lined the pan itself.
Pour the cookies on the bottom and sides of the cake leveling the mixture well with a spoon. Put the pan in the fridge for an hour.

Preheat oven to 180 degrees. Place in a large bowl the eggs, vanilla and sugar and beat the mixture until it becomes smooth. Then add the cheese, mixing well until it becomes very creamy and free of lumps. Add to the mixture, stirring constantly, lemon juice, cornstarch, two good pinches of salt and finally mount it without the cream, continuing to mix everything together. Pour the cream into the pan that you removed from the refrigerator bake at 180 degrees for 30 minutes, then lower the temperature to 160 degrees for 30-40 minutes. If after the first 30 minutes you realize that the surface of the cheesecake begins to darken, too you can put on a sheet of aluminum foil. Once cooked, turn off the oven and let the cheesecake rest for 30 minutes in the oven with the door slightly open.

When the cheesecake will be very cold, mix the sour cream with two tablespoons of sugar and a teaspoon of vanilla extract, pour the mixture over cheesecake and sprinkle on the surface of the cake. Put the cheesecake in the oven at 180-190 ° C for 5 minutes so that the cream frosting, then, once cool, store it in the refrigerator for at least 6 hours

I add over my cherry jam, you can use jam or what you want to decorate, also fresh fruit is good.

Music courtesy of Audio Network.

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