Ingredients for 4 people
For the biscuit base
120 g of oat digestives
40 g of salted butter
1 egg white, whisked until stiff
1 spoon of sliced almonds
1-2 spoons of milk
For the filling
1 egg + 1 yolk
100 g of Ricotta Osella
200 g of Robiola Osella
130 g of Greek yoghurt
40 g of sugar
zest of 1 untreated organic lemon
raspberry, blueberry or strawberry jam, as required
Crumble the biscuits and mix with the softened butter and almonds; add the stiffly whisked egg white and enough milk to make a firm paste. Press the mixture into the bottom of an 18-20 cm spring-form cake tin lined with baking paper, and bake at 180°C for 7-8 minutes.
Take out of the oven and leave to cool.
Mix all the filling ingredients in a bowl until the mixture is smooth and creamy, then pour it over the biscuit base. Bake in a preheated oven at 170°C for 45 minutes. Switch off the oven and leave the cheesecake inside to cool, with the door slightly open.
When cool, place the cake in the fridge for at least 3-4 hours. Serve in slices, accompanied by your favourite jam.