This weekend, from the heart of the city, sweet weekend inspiration comes to you. Follow step by step, and you will get a perfectly prepared cheesecake!

The Crust:

  • 180 g of ground plasma (or biscuits as desired)
  • 1 spoon of sugar
  • 5-6 tablespoons of melted butter


  • 1 kg Galbani mascarpone cheese
  • 1/8 teaspoon of salt
  • 1 cup of sugar
  • 100 ml of sour cream
  • 2-3 teaspoons of lemon juice
  • 1 vanilla pudding
  • 2 egg yolks
  • 2 eggs


  • 300 g of Ledo frozen fruit of your choice
  • 3 spoons of sugar
  • 1 spoon of flour
  • 1 vanilla sugar



Begin by heating the oven to 160°C and greasing a 26cm diameter baking pan with butter.

For the crust, combine 180 g of ground biscuits with 1 spoon of sugar and 5-6 tablespoons of melted butter. Mix until smooth.

Press the crust mixture into the pan evenly. Bake for 10-13 minutes, then remove it to cool.

Now, turn up the oven to 260°C. In a large bowl, place 1 kg of Galbani mascarpone cheese and mix with a hand mixer until slightly uniform. Add 1/8 teaspoon of salt, 1 cup of sugar, the vanilla pudding, and mix for 1 minute to combine. Incorporate 100 ml of sour cream, 2-3 teaspoons of lemon juice, 2 egg yolks, and 2 eggs, mixing briefly.

Brush the edges of the pan again with butter and pour in the cheesecake mixture. Bake for 10 minutes at 260°C without opening the oven. Then reduce the oven temperature to 160°C and bake for about an hour and 15 minutes. It’s ready when a crust forms on the surface, and the edges darken a little. Shake the pan; only the center part should jiggle slightly when it’s done.

For the topping, combine 300 g of Ledo frozen fruit of your choice with 3 spoons of sugar, 1 spoon of flour, and 1 vanilla sugar. Mix everything well.

That’s it! Invite your friends and show off your “advanced” cheesecake version. 😊