Ricotta cheesecake

Ingredients

• 7 oz biscoff biscuits
• 2 oz softened butter
• 2 cups ricotta
• 2 eggs
• 1/4 cup sugar
• 1 tsp vanilla
• 1 Tbsp flour
• caramel
• peanuts
• biscoff powder

Materials

• Blender
• Springform pan 7 inches diameter

Preparation

• Preheat your oven to 410°F. Blend the speculoos. Add the softened butter and blend again.
• Put a wax paper sheet in the bottom of the springform pan. Butter the edges of the pan, and pour the previous mix. Press it well on the bottom and the edges of the mould using a spoon.
  
• Remove from oven and leave to cool down.
• Prepare the cream : whisk ricotta with eggs and then add the sugar, vanilla and flour and mix well until combined.
  
• Reduce oven temperature to 300°F. Pour the ricotta batter into the springform pan.
• Bake for 45 minutes at 300°F. Leave to cool down completely and decorate.
  
• We decided to decorate it with some caramel, peanuts and biscoff powder. And you?