Ricotta cheesecake

Category
Tarts and Cheesecakes

Time
25 minutes

Difficulty
Medium

Cost
Very cheap

Ingredients

For the base:
200g chocolate biscuits
2 tbsp. sugar
50g butter

For the filling:
400g ricotta cheese
80g sugar
1 pinch of cinnamon
50g toasted almonds

Crush the biscuits finely with a blender, then add 2 tablespoons of sugar and melted butter.
Put the dough into a prepared springform pan and level the surface.
Beat ricotta and sugar until soft.
Pour into the springform pan.
Let set in refrigerator for 4 hours before serving.
Serve with a topping of coarsely chopped almonds.