A tasty recipe, which everyone agrees, ideal for an aperitif with the family and for the classic empty fridge operation, especially during the holidays. The cheese cake is also excellent as an appetizer, accompanied with a fresh spinach salad or with chicory seasoned with oil, salt and pepper.

The recipe for cheesecake

Ingredients

For pasta
300 g flour
50 g butter
15 g brewer's yeast
1 egg
1/2 glass of milk
1 tsp salt to taste

For the stuffing
400 g of cheeses, mix of emmentaler, fontina (alternatively Dutch cheese edamer or asiago) and mozzarella passita or scamorza, cow ricotta
1 egg
a pinch of nutmeg

Method

Make a dough with the ingredients by dissolving the yeast in the milk.
Form a smooth and homogeneous ball, roll out the dough and lay a part of it in a cake pan of about 26 cm in diameter – greased or lined with baking paper – leaving a useful amount to make the top decoration.

Coarsely chop the cheeses and mix them with the egg, then pour into the mixer, blend everything and pour the mixture onto the base of the cake (with baking paper).

Decorate like a tart and put in the oven at 190 ° for half an hour, allowing the surface to brown a little. It is advisable to consume it lukewarm.

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