Mahabhringraj Oil In Hair Gain

New York Cheese Cake

Quantity: 8 per pers.

Preparation time: 120 min (40 +30 min cooking)

Ingredients: 750 gr

• ricotta or Philadelphia
  
• 150 g Digestive biscuits Classics
  
• 150 grams of sugar
  
• 80 g butter
  
• 200 ml whipping cream 3 eggs
• juice 1 / 2 lemon or a teaspoon of concentrated
• a jar of plain yogurt 1 teaspoon of vanilla extract
• 
  

Preparation: Chop finely

Digestive biscuits and place the butter in a saucepan to melt. Once melted add butter to the biscuits and mix everything well. Grease a cake tin with a diameter of 26, cut a disc of parchment paper the same diameter as the base of the cake and two strips of the same height of the edges, then line the pan itself.
Pour the biscuit on the bottom of the pan and level them well with a spoon. Put the pan in the freezer for half an hour.

Preheat oven to 180 degrees. Put the eggs in a container, vanilla and sugar and whisk the mixture to become homogeneous. Then add the ricotta or Philadelphia (a little at a time), mix well until creamy and lump-free. Add to the mix the lemon juice and cream (without mount), mixing everything together.
Pour the cream into the pan that you removed from the freezer, leveled and bake at 180 degrees for 40 minutes.
Reset the oven (without opening it) at a temperature of 140 ° and bake another 30 minutes. A cooked, turn off the oven, and leave the cheesecake inside with the door open. After 30 minutes, remove from oven and let cool.

When the cheesecake is very cold, make the cream to seal the top. In a bowl combine one cup of yogurt to 100 ml of whipped cream and a tablespoon of sugar, let stand for several minutes. Pour the mixture over cheesecake and spread on the surface of the cake level.

Place the cake in the refrigerator for at least 6 hours.

I suggest you go back to garnish each slice with a drizzle of chocolate or berries.