List of Ingredients
- 1/2 LB. of digestive biscuits or graham crackers
- 1 C. of cream
- 7 OZ. of butter
- 7 OZ. of fresh Robiola cheese (or cream cheese)
- 1/2 C. of sugar, plus extra
- 1/4 C. of flour
- 6 of eggs
- Salt
Method
Pulverize the cookies into crumbs in a food processor, then mix with the melted butter and 3 tablespoons of sugar.
Spread the mixture into a springform pan (10-inch diameter) lined with parchment paper, including up the sides of the pan. Refrigerate for about 30 minutes to firm it up.
Using an electric mixer, beat the egg yolks with 1/2 cup of sugar, adding in the cheese, flour, and cream.
Whip the egg whites until stiff along with 1 tablespoon of sugar and a pinch of salt, then fold into the egg yolk mixture.
Remove the pan from the refrigerator. Trim the cookie crust along the pan to create an even edge, then pour in the egg and cheese mixture.
Bake the cheesecake at 350°F for 25 minutes, then remove from the oven and let it cool completely.
Top with fresh figs to taste, cut up into pieces.