Cheesecake Cherry Jam

Ingredients for the base:
-200g(7.05 oz) of dry biscuits
-100g(3.52 oz) of butter at room temperature

Ingredients for the frosting:
-250g(8.82 oz) of mascarpone
-250g(8.82 oz) of ricotta
-3 eggs
-100g(3.52 oz) of vanilla icing sugar
-1 sachet of vanilla
-1 tablespoon of flour
Cherry jam for the final covering (see my recipe)

Preparation:
1) Put the dry biscuits in a mixer and blend them finely. Add the butter and blend everything well.
2) Grease and flour a hinged baking pan, first rub the butter on the sides of the pan and then add 2 tablespoons of flour, turn the pan in this way all the flour adheres to the sides of the pan covered with butter, the excess flour is thrown away.
3) Put the base in the pan with zip and push well with a spoon to level the surface.

4) Let's start preparing the frosting. First separate the yolks from the whites by placing them in two different bowls.
5) First beat the whites eggs with a pinch of salt until they form a nice thick foam.
6) In the other bowl with the yolks, add the mascarpone, the ricotta, a spoonful of flour, the vanilla sugar and the vanilla. Mix everything with a blender until everything becomes homogeneous.
7) Add the bowl with the egg whites to the bowl with the yolks and mix gently with a spoon.

8) Put the frosting in the pan with the base and distribute it evenly.
9) Bake at 175°c for 30 minutes.
10) Let the cooked cheesecake cool down.
11) Added cherry jam.

Buon Appetito!!