CHERRIES JAM PIE

The base of this cake is a cheesecake: 360 gr of digestive biscuits, 180 gr butter and a pinch of salt. Smash the cookies together with the salt and the melted butter.

How is this pie stuffed? Cherries jam, lemon zest, a bit of water to keep it more fluid.

Upper layer is made of shortcrust pastry. Needs to stay thin, 200 gr of Risciola flour, 50 gr wholewheat flour, 150 gr of soft butter, 2 eggs yolks and lemon zest. This also needs to be in the fridge for one hour.

Cover a baking tray with the cheesecake base and put in the fridge for one hour. 

Pour the jam in a bowl, add some lemon zest and then put it on the cheesecake base. 

Then cover it up completely with the shortcrust pastry.

Cook in preheated oven for 40 minutes, 180 degrees.