• 180g dry biscuits
  • 150g white sugar
  • 1 tbsp brown sugar
  • 150g softened butter (not melted)
  • 250g cow ricotta
  • 100g ‘Philadelphia’ cream cheese
  • 100g single cream
  • 3 whole eggs
  • 1 sachet of vanillin
  • 250g wild berry jam


1) Break the biscuits into small pieces and blend them into fine crumbs.

2) Add brown sugar and butter. Mix welland then spread onto a cake tin (26 cm diameter) to make a crust, using a spoon to even it out.

3) Place the eggs, white sugar, ricotta, vanillin, and cream cheese in a bowl and stir well, possibly with a whisk.

4) Pour the cheesecake batter on top of the crust. Bake for 35 to 40 minutes at 180C.

5) Once cooked let it cool. In a small saucepan soften the jam over low heat and then spread it on the cake.

6) Serve it cold! 

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Via Mavora 154,
Castelfranco Emilia.

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