Laura’s cheesecake

The recipe I borrowed from my friend Laura. I had homemade ricotta and decided to make a small cake for Women day. The result is a very soft tart with a touch of meringue and freshness of blackberries and raspberries.

Preparation time 20 minutes .. Baking 30 + 10 minutes

INGREDIENTS .. 4-6 pers

  • 220 g pastry flour
  • 120 g of butter
  • 100 g icing sugar
  • 1 egg
  • 2 yolks
  • 1 tsp of baking powder
  • 2 thick tbsp of cocoa


  • 100 g vanilla pudding powder
  • 3 yolks
  • 1 egg
  • 4 dl of milk
  • 1 dl of oil
  • 100 g icing sugar
  • 1 vanilla sugar


  • 5 egg whites
  • 5 tbsp fine caster sugar


The recipe is written for a baking sheet with dimensions of 35 x 45 cm, but I baked the cake in the tin of 25 x 25 cm and have thus halved all used ingredients. In the filling I did not used any egg, only the two yolks.

Mix together in the bowl the flour, butter, icing sugar, egg yolks, baking powder and cocoa into a dough. Roll the dough and put it with the help of rolling pin on a greased and with durrum wheat sprinkled griddle.

Preheat the oven up to 180°C.
Whisk together in a large bowl the ricotta, sugar, vanilla sugar, custard powder, egg, yolks, milk and oil to a liquid mixture.

I’ve also added the raspberries and blackberries in the ricotta mixture. But you can use the fruit as you wish.

Pour the mixture over the dough in the baking tray and bake for 30 minutes in a preheated oven.

Meanwhile beat the 5 egg whites and 5 tbsp caster sugar to a stiff meringue. Spread the meringue over the baked cake and put them to bake for 10 minutes in the oven.

After baking, let the cake cool and cut them with a wet knife.