1 1/2 cups of crushed cornflake crumbs
1 1/2 cups of grated Parmesan cheese
1/4 cup of melted butter
4 eggs
1/4 cup of all-purpose flour sifted
1 pinch of salt
2 tablespoons of lemon juice
1/2 teaspoon of grated lime zest
3/4 cup of heavy cream
3 cups of ricotta cheese sifted
1 1/2 cups of crushed cornflake crumbs
1 1/2 cups of grated Parmesan cheese
1/4 cup of melted butter
4 eggs
1/4 cup of all-purpose flour sifted
1 pinch of salt
2 tablespoons of lemon juice
1/2 teaspoon of grated lime zest
3/4 cup of heavy cream
3 cups of ricotta cheese sifted
Preheat the oven
Mix together the crushed cornflake crumbs and 1/4 cup of Parmesan cheese
Add the melted butter
Press the mixture into the bottom and sides of a removable-bottom springform pan, 20 cm in diameter
Beat the eggs
Gradually add the remaining Parmesan cheese while continuing to beat
Add the salt, flour, and lemon juice and zest, and beat again
Add the ricotta cheese and mix well
Pour into the prepared pan
Bake in a moderate oven for 1 hour and 15 minutes
Let cool in the oven for 1 hour
Release the springform pan and refrigerate
