Caseificio Sepertino

Ricotta and red fruit cheesecake

Ingredients for 6 people


Cake base:

  • 250g dry biscuits, such as Digestives
  • 150g Sepertino butter
  • 2 tablespoons of sugar


Cream cheese:

  • 500g Seirass Sepertino
  •  3 eggs
  • 150g sugar
  • 100ml fresh cream
  • juice of ½ lemon
  • vanillin drops
  • a pinch of salt



  • red fruits
  • sugar
  • 1 natural lemon



Crumble the dry biscuits in a blender, add the sugar and finally the melted butter.

Lay the blended biscuits in a round baking tray protected with baking paper. Leave the base to set in the fridge for at least an hour.

In a bowl, mix the sugar and eggs until you obtain a consistent mixture. Then mix in the Seirass until you obtain a soft cream. Add the non-whipped fresh cream to the mixture with a pinch of salt and the vanillin drops.

Pre-heat the oven to 180°.

Take the biscuit base from the fridge and spread the cream cheese on top.

Place the preparation in the oven for 25 minutes at 180° (covered with aluminium) and then cook for another 40 minutes at 160° (without the aluminium).

When cooked, turn off the oven and leave to cool for 30 minutes.

To create the topping, place the red fruits with the sugar and lemon in a pan and pour the mixture onto the cake.

Alternatively, add some natural red fruits and a sprinkle of icing sugar.


Caseificio Sepertino - P.I. 02294590043

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