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



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