Tag: Cheesecake

Cheesecake recipe with walnuts and salted caramel, the recipe – Italian cuisine reinvented by Gordon Ramsay

Cheesecake recipe with walnuts and salted caramel, the recipe


Step 1

For the cheesecake recipe with walnuts and salted caramel, line a baking tray with baking paper and place a ring mold (ø 20 cm, h 6-7 cm) in the centre.

Step 2

Coarsely chop the biscuits and 40 g of walnuts, mix everything with the melted butter and distribute the mixture in the ring: press well to compact it and create a homogeneous base. Cool in the fridge for 20 minutes.

Step 3

Meanwhile, in a large bowl, mix the white spreadable cheese with the yogurt, the seeds of the vanilla pod and 40 g of cream.

Step 4

Whisk the eggs and egg yolks with 100 g of sugar for a long time until you obtain a soft, voluminous and light mixture. Stir in the flour and combine this foam with the cheese mixture using a spatula (whisks are not suitable).

Step 5

Pour everything into the ring, over the biscuit base, and bake at 200°C; after 10 minutes lower the temperature to 120°C, open the door for 1 minute, then close it and cook for another hour. Turn off and let the cheesecake cool in the oven.

Step 6

Once cold, place it in the fridge to harden for 4-6 hours.

Step 7

Dissolve 100 g of sugar with 25 g of water in a saucepan: as soon as you obtain a light blond caramel, remove it from the heat and mix in 70 g of hot cream and a knob of butter. Leave to cool, then add a pinch of salt.

Step 8

Unmold the cheesecake and top it with the caramel and the rest of the nuts.

Christmas Cheesecake – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Christmas Cheesecake - Recipe by Misya


First, blend the crackers quite finely, then add them to the previously melted butter (in a bain-marie or in the microwave), mixing well.


Place the mixture in the mold lined with baking paper and flatten well with your hands or with the back of a spoon, creating an even layer on the bottom and even a little on the edge.
Leave in the fridge to rest for at least 20 minutes (or at least 10 minutes in the freezer).

In the meantime, blend the rocket (already cleaned and washed, but not too wet).
Add the cheeses (ricotta, robiola and parmesan), season to taste with salt and pepper and blend again until you obtain a smooth cream.
Take the cracker shell and fill it with the filling, leveling the surface well, then leave it to rest in the fridge for at least 1 hour.

Meanwhile, clean the Roman cabbage, divide it into florets and blanch it for 10-12 minutes in lightly salted boiling water, then drain and leave to cool.

Take the cheesecake again, gently remove it from the mold to pass it onto a serving plate and arrange your cauliflower trees on top, accompanied by the olives.

The Christmas cheesecake is ready, all you have to do is garnish it with pink pepper and serve it.

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.

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