Cheesecake is one of my favourite desserts; I prefer the baked one to the cold one but it’s been a long time since I made one so I’m sharing this recipe with you.

Usually, classic biscuits would be used as a base but, for my way of cooking, they are too rich in sugar and so I created a perfect base for those who, like me, don’t want to exaggerate.

Ingredients

For the base

• 150 g oat flakes
• 2/3 dates
• 60 g melted butter

For the filling

• 250 g ricotta cheese
• 200 g Greek yoghurt
• 100 gr honey
• 2 eggs
• 44 g cornflour
• 30 gr melted butter
• 100 gr milk

Preparation methodology

Put the oatmeal and dates in a blender and blend lightly until the mixture is coarse and sticky and add the melted butter, mixing well.

Put everything in the bottom of the pan and spread out well, letting the mixture run down the sides. Refrigerate the mixture and in the meantime, prepare the filling.

Pour the Greek yoghurt into a large bowl, add the sieved ricotta cheese and the honey, mix all the ingredients well with a whisk and add the eggs, milk and melted butter. Finally, add the cornflour but be careful not to create lumps.

Now put the cheese mixture on the base and bake in the oven at 180°C for 60/70 minutes (if it darkens too much after 40 minutes lower the temperature to 160°C and continue cooking until the surface cracks slightly).

Leave the cheesecake to cool in the slightly open oven then transfer to the fridge overnight.

Before serving add strawberry jam or berries or if you prefer melted dark chocolate or fresh fruit.

Giulia Prandini

“I’m Giulia, I’m 31 years old and I worked in the kitchens of several restaurants for 15 years. But now that I’ve become a mum to Ryan, I’ve decided to dedicate myself to my passion in an alternative way, focusing on new projects based on good but above all healthy cooking.”

This recipe was prepared on