The peculiarity of this cheesecake recipe is not only in the use of ricotta cheese and buffalo milk butter, but also of chocolate cornflakes as a base instead of dry biscuits!  Also good to be offered with a good cup of hot tea in wintertime!
Thanks, as always, to La cucina di Molly!


15 mins

60 mins




200g of flour,

100g of chocolate cornflakes,

100g of MANDARA buffalo butter

2.65 oz of sugar,

1 egg,

1 pinch of salt.

For the filling:

100g of MANDARA buffalo butter

700g of MANDARA buffalo ricotta

3 eggs,

150g of sugar,

50g of semolina,

1 pinch of salt.

For decoration:

1-2 handfuls of chocolate cornflakes.


Crumble the cornflakes and put them in a bowl with the sifted flour, add the sugar, the melted butter, salt, the egg and mix with an electric mixer, to obtain a grainy dough. Coat an hinged mould of 24cm in diameter, previously buttered, and mash well to coat the edges as well. Separate the yolks from the whites. Whisk the whites into stiff peaks. Work the egg yolks with the ricotta, semolina, melted butter, sugar and salt. Combine the whisked whites, mix them gently and pour the mixture into the cake pan on the cornflakes base. Bake the cake at 160 degrees for 50-60 minutes. Remove it from the oven and while the cake is still warm, spread the cornflakes on it. As soon as it has cooled, remove the cake from the oven and serve it.

 Buon appetito!