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3-4 ora<\/p>\n"}],"recipe-duration":"30","recipe-duration-filter":"3","recipe-preparation":[{"preparation-step":"Preriscaldare il forno a 165 \u00b0C."},{"preparation-step":"Ungere leggermente uno stampo a cerniera da 18 cm e metterlo da parte."},{"preparation-step":"Tritare i Bretzeli e mescolarli con il burro fuso."},{"preparation-step":"Premere l\u2019impasto cos\u00ec formato sul fondo dello stampo aiutandosi con la parte posteriore di un cucchiaio."},{"preparation-step":"Versare yogurt, ricotta, zucchero, fecola, uova, scorza di limone e vaniglia in una ciotola e lavorare fino a ottenere un composto liscio."},{"preparation-step":"Versare il ripieno sul fondo e cuocere la torta per 50-60 minuti fino a quando non diventa leggermente dorata."},{"preparation-step":"Lasciare raffreddare la torta per 1 ora a temperatura ambiente, quindi riporla in frigorifero per qualche ora."},{"preparation-step":"Per il caramello al limone: Tagliare il limone a fettine sottili. Mettere zucchero, acqua, menta e le fette di limone in una padella e lasciar caramellare a fuoco medio. "},{"preparation-step":"Eliminare la menta, aggiungere il succo di limone al caramello e mescolare. 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