INGREDIENTS

For the base of the cake:

  • 125 g of all purpose flour
  • 50g of groundcorn flakes
  • 50g of sugar
  • 50 ml of MCA oil
  • 50 ml of vinsanto (sweet white wine)

For the cream:

  • 400g of spread cream
  • 250g of Greek yoghurt
  • 100 g of sugar
  • 2 envelopes of vanillin

Cooking time: 30 minutes plus cooling time

INSTRUCTIONS

  • Let’s knead the ingredients to make the base putting them in a mould at 200° for 20 minutes.
  • In the meantime let’s prepare the cream.
  • We take the cheese and then we knead together with yoghurt, sugar and vanillin.
  • Keep stirring until it gets a soft cream.
  • When the base is cold, put a paper circle now put the cream on, reaching a good thickness.
  • Put the cake for at least 3 hours in the freezer to make it compact and afterwards put in the refrigerator.

You can serve it:

  • putting honey,
  • dusting some cocoa powder (1,9% of fat)
  • using some pieces of meringues to be put on the cheesecake

IMPORTANT: No thickener is used in the cream.