INGREDIENTS FOR THE BASE
- 150 grams of digestive type cookies
- 30 grams of toasted hazelnut cream
- 40 grams of extra virgin olive oil
INGREDIENTS FOR THE STUFFING
- 100 grams of Cured Sheep Cheese San Ruffino
- 325 grams of Philadelphia cheese
- 150 grams of Greek type yogurt
- 2 eggs
- 190 grams of sugar
- 2 tablespoons of flour
- Vanilla extract to taste
Preheat the oven to 180 ° C.
For the base
Crush the cookies until obtaining a fine sand.
Add the hazelnut cream and olive oil and mix well until you get a paste.
Place in the mold, previously smeared with oil and sprinkled with flour, pressing lightly so that we cover the base and sides of the mold.
Bake for 10 minutes.
Remove from oven and reserve while preparing the filling.
For the filling
In a bowl, beat the sheep cheese and yogurt until you have a creamy blended one.
Add the cream cheese and continue mixing.
Then add the eggs one by one and the vanilla, mixing after each addition.
Finish incorporating the sugar and flour, mix a little more to obtain a smooth cream.
Pour the filling into the mold, on top of the base and bake at 180 ° C for 40 minutes.
After this time, turn off the oven and leave the cheesecake in the oven with the door closed for 15 more minutes. Monitor cooking without letting burn.
Take out of the oven, let cool before unmolding.