Courtesy of Gad Dairies
Ingredients for a 22 cm square mold
For the base:
150 grams of ground feta biscuits for crumbs
100 grams of melted butter
Finely grated rind of 1/2 large lemon
For the stuffing:
3 large eggs (L)
2 cups (400 g) New York cream cheese with a natural taste at room temperature
1 box (250 g) 5% ricotta
1 cup (200 g) sugar
1/4 cup (60 ml) limoncello liqueur
Finely grated rind of 1/2 large lemon
Preparation:
Preheat oven to 175 degrees and place a vessel with hot water in the bottom of the oven.
Line a pan with baking paper so that it covers the bottom and sides and grease it well.
Prepare the base: In a bowl, mix biscuit crumbs, butter and lemon peel to a uniform mixture.
Flatten the mixture in a pan and fasten.
Transfer to the freezer for 10 minutes.
Prepare the stuffing and bake: Beat eggs in a large bowl.
Add cheese, sugar, limoncello liqueur and lemon peel and whisk with a hand whisk to a smooth, lump-free mixture.
Pour over the base and slide.
Bake for 60-50 minutes until the cake is stable at the edges and vibrates slightly in the center.
Cool well.
Cover with cling film and refrigerate for at least 6 hours to set.
Variety: Replace the limoncello with 1/4 cup freshly squeezed lemon juice.
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