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New York Cheesecake
Melt Burro (120 g) and mix it with ground Biscotti (240 g) until you get a homogeneous mixture. Spread the mixture on the base of a 22/24 cm pan and put in the fridge for 20 minutes to let it harden.
In a bowl, mix Philadelphia (200 g), Yogurt (600 g), Uova (3), Zucchero (120 g), Succo di limone to taste, and Vaniglia to taste with a whisk until you get a smooth cream.
Pour the cream over the biscuit base in the pan. Cook in preheated oven at 180 degrees Celsius for 50 minutes.
Alternative CBT (Traditional Bain-Marie Cooking): https://www.facebook.com/SousVideEverything/videos/599658140508820/#_=_
Let the cheesecake cool in the turned-off oven with the door slightly open to prevent cracks from forming on the surface. Serve cold, perhaps garnished with fresh fruit or a berry sauce.