Recipe: Corsican Cheesecake

Melt the butter. Crumble the canistrellis and using a food processor or mixer or elbow grease, work together the butter, sugar and biscuits.
Pour the mixture into a springform pan. Press the mixture by hand on the bottom so that it is smooth.
In a bowl, whisk the eggs with the sugar for a good minute. Add the brocciu, cream and limoncello, mix with a whisk to crumble the brocciu. Grate the lemon zest, add it and mix well.
Gently pour the cream over the base of the pan and bake at 160°C (320°F) (thermostat 5/6) and let it cook for 1 hour. Let the cake cool at room temperature and refrigerate it overnight covered with plastic wrap.
Serve very cold with a small liqueur glass of limoncello.