DI Chiara Maci | 13 Feb 2018


Jam brought from Alto Adige, fresh cheese, crunchy biscuits.

Uncooked cheescake, the easiest recipe in the world.

Digestive biscuits + butter for the base. Cream is a mix of mascarpone, ricotta, philadelphia cheese and sugar. The compote on top is made with cranberries, even if I do prefer blueberries.


250g digestive biscuits

2 jars of ricotta

1 philadelphia box

1 jar of mascarpone

Sugar (as much as needed)

180gr salted butter

1 jar of cranberries jam

– Melt butter using a bain-marie and join it to the biscuits.

– Spread it out over a springform pan, pressing and compacting it carefully to create the base of the cake.

– Put it into the fridge to firm it up for about an hour.

– Meanwhile, prepare the cream. Mix ricotta, philadelphia, mascarpone and sugar.

– Blend until every curd is melted and the cheese cream is smooth and soft. Spread it over the cold base using a spatula and put it into the fridge for a few hours.

– Finish covering with cranberries jam (or the fruit compote you prefer).

Photo By Chiara Maci
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