Light vanilla cheesecake with ricotta & applesauce

The calculation in the recipe is for an 18cm (7.08 inch) ring mold.

1. Mix separately all the liquid and dry ingredients for the biscuit.
2. Combine both mixtures well so that there are no lumps.
3. Transfer the batter to a mold with a diameter of 18cm (7.08 inch).
4. Bake it at at 180C (356F) for 25-30 minutes until a dry toothpick.
5. Let the biscuit cool on a wire rack.
6. Wrap the cooled biscuit in plastic, and leave it in the fridge for several hours.

1. For the filling, all the ingredients should be at room temperature.
2. Mix ricotta, cream chees, applesauce and sugar, and whisk.
3. Add the eggs one at a time, stirring each time. You don't have to whip it with a mixer, so as not to over-whip the mass!
4. Take a 16cm (6.30 inch) ring, in which you will bake the cheesecake, and cut out the sponge biscuit with it. If necessary, trim, and cut off the top a little.
5. Turn the biscuit upside down, and put it in a ring. Cover the bottom of the ring with foil. The sides can be slightly greased with butter.
6. Pour the filling over the biscuit.
7. Bake the cheesecake at 120-130C (248-266F) for about 1.5-2 hours. The middle should shake slightly.
8. Let the cheesecake cool at room temperature. And be sure to leave it in the fridge overnight.