Ingredients for a 20 cm diameter round mould
- 150 g Digestive biscuits
- 40 g black truffle butter ,
- vanilla extract,
- 60 g hazelnuts,
- 250 g natural or Greek yoghurt
- 250 g ricotta cheese,
- 250 g mascarpone cheese,
- 3 eggs,
- 120 g of acacia and truffle honey,
- 120 g brown sugar,
- Strawberries to decorate
Crush the biscuits and hazelnuts. After combining them with the melted butter, compact them on the bottom of your paper-covered mould. Let the crispy base cool in the fridge for fifteen minutes and in the meantime prepare the cheesecake mixture.
Mix the mascarpone, ricotta, half of the Greek yoghurt you have, vanilla extract, sugar and 60 grams of truffle honey in a large bowl. When you have obtained a velvety smooth mixture, incorporate the eggs and spread the cream evenly over the biscuit base.
Bake the cheesecake at 160° for about 40 minutes: the inside should still be soft and the outside slightly golden. Let the cake cool and garnish it with strawberries. Sprinkle some jelly spray on the fruit to make the cake shiny and serve with a cream made from the remaining Greek yoghurt and honey.