Make the biscuits for the cheesecake base by mixing together 200g of Storo polenta flour, 100g of white flour, 1 sachet of yeast, 60g of sugar, 90g of butter and 1 beaten egg.
Shape the biscuits so that they are 4-5mm thick and bake them in a preheated oven at 180 degrees for 15 minutes.
Once cooked, crush the biscuits, combine them with 100g of melted butter and spread this mixture into the base of a cake tin. Let everything rest for 10 minutes in the refrigerator. Mix together 300g of fresh ricotta cheese with 300g of fresh whipped cream and then stir in 6 tablespoons of sugar to create the cheesecake mixture.
Pour the mixture over the biscuit base and let it rest in the fridge for a couple of hours more. Before serving, garnish with berries or a fresh berry jam and a tablespoon of Trentino honey.
The dish goes well with a glass of Trentodoc Demisec.