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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.

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Farfalle with salmon

Quantity: 2 pers.

Preparation time: 20 min

Ingredients: 180 gr

• butterfly
• 100 gr of smoked salmon
• 80 ml of cream
• 40 ml of tomato
• a tablespoon of chopped onion
• half a glass of white wine
• olive oil a pinch of chopped parsley

Preparation:

Prepare a pot for the pasta and heat up the water as you go to make the sauce with salmon in a separate pan.

In a large skillet, enough to hold after the butterflies, pour a tablespoon of olive oil and chopped onion. When the onion is

inbiondita, add salmon chopped onion, stir well to mix. After a couple of minutes add the white wine and let evaporate.

Once nuanced wine add the cream and the tomato sauce. Stir the mixture until it has taken on a rosy and will be a bit thickened.

At this point you can turn off the heat under the pan and dedicated to cooking pasta.

When the butterflies are ready, drain and pour into pan. Turn on the heat and fry with the sauce. Add a sprinkling of chopped parsley cooked.

A quick and simple recipe for those of us who have little time but does not give up eating well.