Ingredients for an approximately 26 cm diameter tart200 g Stracci (= red wine biscuits)100 g shelled walnuts3 egg white50 g Extra Virgin Olive Oil1 tbsp honey500 g ricotta120 g honey2 lemons (only the zest)3 eggs1 tbsp rice starch
Coarsely chop the Stracci biscuits and walnuts and mix them with the lightly beaten egg whites, the honey and the oil. Mix well and put the mixture in a cake tin, lined with grease proof paper, to form a base about 2 cm thick.
Put the ricotta, eggs, honey, grated lemon zest and spoonful of rice starch into a bowl and mix with a whisk (or in a blender if you prefer).
Pour this cream into the cake tin on top of the base you prepared before and then bake in a preheated oven, at 180 °C, for approximately 25 minutes. Once out of the oven, leave the Cheesecake to cool – now it’s ready to serve.
You can prepare the cheesecake the day before and, once cold, keep it in the fridge until about an hour before serving: it’ll be even more delicious.
At the Fattoria, for fruit lovers, Francesco (La Vialla's pastry chef) “colours” the cheesecake – just before serving – with 3-4 spoonfuls of La Fragolina and some sliced strawberries.
Buon dolce appetito!