In a small bowl combine the Digestive cookie Crumbs, spices mix and melted butter. Press the crumbs evenly over the bottom of your prepared pan (8 inch). Cover and refrigerate while you make the filling.
“I might not be there for all your battles but you’ll win them eventually. I’ll pray that I’m giving you all that matters so one day you’ll say to me: <<I love my life. I am powerful, I am beautiful, I am free. I love my life. I am wonderful, I am magical, I am me.>> Find the others with hearts like yours. Run far, run free. I’m with you.” Love my life, Robbie Williams
This recipe is linked to my sister Selenia: she has always been crazy about Robbie Williams and when I miss her I listen his best songs.
We have two very strong characters! We got very close when I was in high school and she was in Vicenza.
One of her TOP recipes is the cheesecake, creamy and delicious! Let’s cook it 😉
Ingredients for the cookie crust
- 200 g Digestive cookie
- 60 g melted butter
- 1 g salt
- 5 g spices mix (cinnamon, ginger, nutmeg)
In a small bowl combine the Digestive cookie Crumbs, spices mix and melted butter. Press the crumbs evenly over the bottom of your prepared pan (about 8 / 10 inch). Cover and refrigerate while you make the filling.
Ingredients for the Cheesecake filling
- 600 g Philadelphia cream cheese
- 1/2 lemon juice
- 180 g granulated white sugar
- 100 g eggs (2)
- 1 g salt
In the bowl of your electric mixer, fitted with the paddle attachemnt, (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth, then add the sugar and beat until combined. Add the eggs and the salt, one at a time, beating until incorporated. Scrape down the sides of the bowl as needed and add the lemon juice. Pour the batter into your pan and smooth the top. Cook for about 1h and 20 min at 110 ° C (230 F).
The cheesecake is ready the next day. I love it with hazelnut cream or with raspberry jam on top!
Remember, #bakeforlife! 😉