Baked Cheesecake With Osvego malt and honey

Base:

125 g Gentilini Osvego malt and honey biscuits
75 g di melted butter
A pinch of salt
Cinnamon as you like

For filling:

250 g spreadable cheese
50 g fresh cream
1 egg
70 g sugar
1 teaspoon of vanilla essence

Chop the biscuits finely with the mixer or manually with a rolling pin and elbow grease, until you get a powder. Put them in a bowl and mix with melted butter, salt and cinnamon.

Place the mixture on the bottom of an 18 cm diameter mould, compact it and bake for 20 minutes at 180 degrees.
With the electric mixer or with a whisk, mix the spreadable cheese with cream, sugar and finally the egg.

Then add vanilla. You will get a soft and smooth cream. Then you can add a jam as you like (we used cherryjam) and lemon zest. A tasty combination is with salted caramel, try it!
Bake in a bain-marie for 1 hour at 180 degrees (static oven), the center must be still soft, but not liquid!
Refrigerate for at least 5 hours.