Tag: Cheesecake

Blackberry Cheesecake – 's Blackberry Cheesecake Recipe – Italian Cuisine

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

Ingredients

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

Duration: 1 h 15 min

Level: Easy

Doses: 8 people

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.

Incoming search terms:

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The recipe for the cheesecake: festive aperitif – Italian Cuisine

An empty fridge recipe. Also excellent after the holidays, to recycle everything possible

A tasty recipe, which everyone agrees, ideal for an aperitif with the family and for the classic empty fridge operation, especially during the holidays. The cheese cake is also excellent as an appetizer, accompanied with a fresh spinach salad or with chicory seasoned with oil, salt and pepper.

The recipe for cheesecake

Ingredients

For pasta
300 g flour
50 g butter
15 g brewer's yeast
1 egg
1/2 glass of milk
1 tsp salt to taste

For the stuffing
400 g of cheeses, mix of emmentaler, fontina (alternatively Dutch cheese edamer or asiago) and mozzarella passita or scamorza, cow ricotta
1 egg
a pinch of nutmeg

Method

Make a dough with the ingredients by dissolving the yeast in the milk.
Form a smooth and homogeneous ball, roll out the dough and lay a part of it in a cake pan of about 26 cm in diameter – greased or lined with baking paper – leaving a useful amount to make the top decoration.

Coarsely chop the cheeses and mix them with the egg, then pour into the mixer, blend everything and pour the mixture onto the base of the cake (with baking paper).

Decorate like a tart and put in the oven at 190 ° for half an hour, allowing the surface to brown a little. It is advisable to consume it lukewarm.