Cheesecake

Preparation:

Preparation: Defrost the pasta according to the package instructions. Divide it in half. With a lightly floured rolling pin, roll out a part of it and place it in a cake pan lined with lightly buttered baking paper. In a bowl, mix the ricotta with a ladle, add the diced mozzarella and Emmenthal. Incorporate the two eggs and a spoonful of grated cheese. Adjust salt and pepper. Mix everything and distribute the mixture on the sheet. Cover it with the other half of the puff pastry. Press along the edges to seal the cake well. Brush the surface with the egg yolk. Bake in a preheated oven at 180 degrees for about 35 minutes. Remove the cake, let it rest for 10 minutes. Accompanying wines: Colli Piacentini Gutturnio DOC, Rosso Piceno DOC, Castel Del Monte Rosso DOC.