Time: 1 ora più riposo
Difficulty: Media

Ingredients for 8 people
140 g butter
200 g gluten free biscuits
130 g fresh cream
2 eggs
1 yolk
120 g sugar
1 vanilla bean
550 g cheese Philadelphia

Melt the butter in a bowl and let cool, in the meantime, blend the biscuits until you get a grainy flour. Add the latter to the butter and mix with a spatula to obtain a homogeneous mixture.
Take a hinged mold of diameter 22 cm and line the base and edges, with parchment paper, then transfer the mixture, pressing it with your hands until it forms a well leveled layer on the bottom.
Refrigerate for about 20 minutes.
Take the cream well cold and whip to snow firm, then transfer to the refrigerator.
Place the eggs, sugar and vanilla bean seeds in the bowl of the food processor, or in a bowl, mix to create a creamy sauce.
Add the cheese and work for 3 minutes, then add the cream previously whipped with gentle movements from bottom to top so as not to disassemble the mixture. 
Pour the cream made on the biscuit base and level the surface, sprinkle the surface with canella powder and with a toothpick create small waves on the surface.
Bake in a preheated oven at 180 ºC and cook for about 40 minutes.
At the end of the indicated time, open the oven and allow the cake to cool completely before opening the hinged mold.
Cut and serve.
N.B. To allow a perfect aesthetic result of the cake, butter the bottom and sides of a hinged mold. To line the bottom cut out a disc of baking paper of the same diameter of the mold and a strip of baking paper to adhere to the vertical edge of the mold: they will remain attached thanks to butter.