Tag: Cheesecake

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.

Brioche cheesecake – 's brioche cheesecake recipe – Italian Cuisine

First prepare the dough: dissolve the yeast in the milk, then add the egg, the melted butter, the sugar and finally the flour.

Knead until the mixture is smooth, then cover with a cloth and let it rise for about 2 hours or until doubled in volume.

While you wait for the dough to finish rising, you can go ahead and prepare the cream cheese for the filling: very simply, combine all the ingredients (Philadelphia, egg, sugar, sour cream, cornstarch and vanilla) in a bowl and mix well with the whips. (If you prepare it in advance, keep it in the fridge, well covered.)

When the dough has risen, take it back, deflate it gently with your hands and roll it out in a round pastry on the floured work surface (to make things easier for you, you can spread it directly on the sheet of parchment paper that you will then use for cooking, so that it is then easier to move it into the mold)
Place the mold in the center and make cuts on the dough that comes out of the mold.

At this point remove the mold and intertwine the cut dough as you can see in the photo, creating an alternating weave.

Move the intertwined dough into the mold lined with parchment paper, prick the base and brush it with lightly beaten egg (alternatively you can use a little milk), pour the cream in the center and level the surface, then cook for about 30 minutes in a convection oven preheated to 160 ° C.

The brioche cheesecake is ready: let it cool completely before serving.

Grandma's Cheesecake – 's Grandmother's Cheesecake Recipe – Italian Cuisine

First prepare the cream: boil the milk with the vanilla stick, then remove the vanilla.
Beat the yolks with the sugar, then add the vanilla first and then the flavored milk.

Transfer the mixture to a saucepan and bring to the boil, stirring constantly, continuing cooking until a thick and smooth cream is obtained.
Move the cream into a larger container, cover with plastic wrap and let it cool.
whisk

Once cooled, mix the cream with icing sugar and mascarpone.

Blend the biscuits finely and mix them with the cream.

Create a uniform layer of biscuits on the bottom of the mold (lined with parchment paper), compacting well with your hands.
Pour the cream over the biscuits and level the surface well, then compact in the fridge for at least 3 hours.

After 3 hours, toast the pine nuts in a non-stick pan.

Grandma's cheesecake is ready: pass the pine nuts in the icing sugar, use them to decorate and serve.

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