Tag: Cheesecake

The Montevecchia cheesecake – Italian Cuisine

The Montevecchia cheesecake


The Montevecchia cheesecake, the preparation

1) Prepare the shortcrust pastry: collect the flour, the butter into small pieces, the icing sugar, the egg yolk and a pinch of salt in the blender; blend until the ingredients are blended.

2) Put the pasta on pastry board, work it for a few moments, form a block, wrap it in plastic wrap and put it in the fridge for one half an hour.

3) Roll out the dough to a thickness of 2-3 mm and lined one 22 cm tart mold. Put in the oven a 180 ° for 5-6 minutes and remove from the oven.

4) Prepare the stuffed: whip the egg whites with 80 g of sugar. Separately, work the goat cheese with the mascarpone and cornstarch, then add the lemon zest reduced to very thin fillets with a rigalimoni.

5) In a capacious one terrine collect the egg yolks with the remaining sugar and whip them with the electric whips until the mixture is clear.

6) Add the cream cheese e jumbled up fine with a spatula.

7) Incorporate at the end the whipped egg whites, in spoonfuls, delicately.

8) Pour it all in in the precooked shortcrust pastry, put back in the oven at 180 ° and cook for 35-40 minutes.

9) Meanwhile, prepare the raspberry coulis: boil 150 g of water with 50 g of sugar, remove from heat, add
the raspberries and leave to rest for 2-3 minutes, then blend everything and pass the sauce through a fine sieve.

10) Remove from the oven the cake swollen and golden and let it cool.

11) Turn it out on a plate, sprinkle it powdered sugar e serve it with the coulis of raspberries.

Blackberry Cheesecake – 's Blackberry Cheesecake Recipe – Italian Cuisine

»Blackberry Cheesecake - Misya's Blackberry Cheesecake Recipe


First of all, prepare the blackberry sauce: blend them, put them in a saucepan with 2 tablespoons of water, bring to a boil, then strain and let cool.

Soak the gelatine in cold water for at least 10 minutes.
Now prepare the base: finely chop the biscuits, then mix them with the melted butter (you can melt it in the microwave or in a bain-marie).
Transfer the mixture to the bottom of the mold lined with parchment paper and compact the surface well with the back of a spoon, then let it rest in the fridge.

Then you can dedicate yourself to the preparation of the cream: combine yogurt, cheese, vanilla and lemon peel in a bowl and mix well.
Gently squeeze the isinglass and dissolve it in the blackberry sauce, then add the sauce and icing sugar to the cream cheese.

Finally, whip the cream, cold from the fridge, and incorporate it with slow and delicate movements, from bottom to top, so as not to disassemble it.

Take the mold out of the fridge, pour the cream onto the biscuit base and level the surface well.
Let it rest in the refrigerator for at least 3-4 hours.

The blackberry cheesecake is ready: gently turn it out of the mold, decorate it as desired with blackberries (and possibly also rapé coconut) and serve.

Cauliflower cheesecake recipe with anchovy sauce – Italian Cuisine

Cauliflower cheesecake recipe with anchovy sauce


  • 400 g cauliflower florets
  • 200 g of robiola
  • 150 g creamy white cheese
  • 100 g rusks
  • 50 g fresh cream
  • 40 g butter plus a little
  • 20 g low-fat yogurt
  • 15 g flour
  • 2 eggs
  • anchovy sauce
  • salt
  • pepper

Set aside some cauliflower florets to complete, boil the rest in unsalted boiling water for 6-8 '. Drain the florets and cut them into slices. Crumble the rusks and mix them with the butter to obtain crumbs. Line the bottom of a springform pan (ø 19 cm, h 8 cm) with parchment paper and grease the edges.

Distribute the butter mix on the bottom and partly on the edge, pressing so that it is compacted well. Mix the robiola with the cream cheese and flour; then add the yogurt, cream, eggs, salt and pepper: you will get a fairly liquid cream.

Spread a thin layer of cream into the mold then add the slices of cauliflower, cover with the rest of the cream cheese and bake at 180 ° C for 35-40 '. Remove from the oven, leave to cool, turn out of the mold, complete with the raw florets kept aside, cut into slices and with a few drops of anchovy sauce. Then serve in slices.

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