Cheesecake All’Italiana

Directions

• 1)

  Begin by preparing the base. Put the graham crackers in a ziplock bag and use a rolling pin to turn them into crumbs. Pour them in a bowl and add the melted butter. Mix them together until fully combined.

• 2)

  Pour the crumb mixture into a springform pan lined with parchment paper. Then press with a spoon to compact the crust.

• 3)

  In two bowls, separate the egg yolks from the whites. Whip the whites to stiff peaks and set them apart. Mix the yolks together with the sugar, the lemon peel, and the vanilla.

• 4)

  Add the cheese and stir with a whisk, then add the cream. Finally mix in the flour.

• 5)

  Add the egg whites a few spoonfuls at a time and gently fold them in with a spatual. Pour the mixture over the crust.

• 6)

  Bake at 350°F for 50 minutes (lower temperature to 325°F for convection ovens). When the cheesecake is done baking, turn off the oven but leave the cheesecake in the oven with the door closed for another 15-20 minutes, after which you can remove the cheesecake.

• 7)

  Allow it to cool completely. In the meantime, small cracks may form and it may deflate a little in the middle, but this is perfectly normal.

• 8)

  Now you can remove it from the springform pan, place it on a plate and decorate it with plenty of powdered sugar. To serve it, you can accompany it with your favorite jam, a few spoonfuls of crème anglaise, mixed fruit, or a healthy topping of chocolate.