Minerve Cheesecake

I learned how to bake the Minerve cheesecake in the Hotel where I did my stage in Rome.

It’s not my first cooked cheesecake but, for sure, is the best I have ever tried, that’s why I want to share this recipe with you, in the way everyone can appreciate it and let their friends try it!


  • 300 gr philadelphia cheese
  • 100 gr mascarpone cheese
  • 100 gr sugar
  • 1 egg
  • 2 yolks
  • vanilla
  • lemon
  • vanilla flavour
  • 100 gr dry cookie
  • 30 gr butter


Put the butter in a bowl set over a saucepan full of water, stir until melted. In the meantime crumble the biscuits, then stir biscuits and butter.

Upholster all the molds with the butter and biscuit’s mixture to shape the base of our cheesecake.

Put all the other ingredients in the kneader stirring first cheese with sugar, then add all the eggs and flavours.

Pour the cream on the biscuit’s base trying to leave 1 cm from the edge’s mold, because they tend to grow up in the oven.

Cook it in the oven at 100° with the bain-marie method for almost 1 hour and a half.

I baked this cheesecake to let my parents try it when they came in Rome, they decided to carry it with them back in Puglia.

cheesecake Minerve

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