For the base of the cake:
125 g of all purpose flour
50g of groundcorn flakes
50g of sugar
50 ml of MCA oil
50 ml of vinsanto (sweet white wine)
For the cream:
400g of spread cream
250g of Greek yoghurt
100 g of sugar
2 envelopes of vanillin
Cooking time 30 minutes plus cooling time
Let's knead the ingredients to make the base putting them in a mould at 200° for 20 minutes.
In the meantime let's prepare the cream.
We take the cheese and then we knead together with yoghurt, sugar and vanillin.
Keep stirring until it gets a soft cream.
When the base is cold, put a paper circle now put the cream on, reaching a good thickness.
Put the cake for at least 3 hours in the freezer to make it compact and afterwards put in the refrigerator.
You can serve it:
- putting honey,
- dusting some cocoa powder (1,9% of fat)
- using some pieces of meringues to be put on the cheesecake
IMPORTANT: No thickener is used in the cream