Ekici MUTFAKTA
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Cheesecake with Ricotta Cheese
MATERIALS
- 150 g of Ekici Ricotta
- 1 water glass of yoghurt
- Half package of vanilla pudding
- A little vanilla
- 1 water glass of granulated sugar
- 2 pieces of egg
- 1/2 piece of lemon juice and shredded lemon
- 1 package of tare biscuit
- 50g butter
- Salt
PREPARE
- Mix Ekici Ricotta cheese, yoghurt, vanilla pudding, vanilla, granulated sugar, egg, lemon juice and shredded lemon in a case.
- Melt the butter (after it warms) break the tare biscuit inside the butter.
- Reduce it to the form of dough to the stiffness of halvah.
- Then spread the obtained dough inside the mould; so that the same density will be present in the sides and bottom.
- Pour the material you mixed onto the dough. Cook it in 180 °C for 40 minutes. You can serve it after cooling down.