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Christmas cheesecake

Christmas cheesecake

    The pastry:
    250 g of flour
    80 g of icing sugar
    1 egg
    125 g of butter
    Orange peel
    Lemon peel
    Vanilla
    The filling:
    400 g of pasteurised ricotta from the Caseificio of Primiero dairy
    200 g of custard
    50 g of icing sugar
    Tangerine preserve
    Vanilla
    Orange peel
    Amaretti biscuits
    The custard:
    250 ml of milk
    40 g of sugar
    50 g of egg yolk
    25 g of corn or rice starch
    Vanilla, orange peel, lemon peel

Preparation

First of all, prepare the dough that you will use as the cake base. Dice the butter and mix it with the icing sugar and the flavourings. When everything is well blended, add the egg and finally the flour. Knead the mixture well, wrap in cling film and place in the fridge for about one hour. 

Start preparing the filling, starting with the custard.

Bring the milk to a boil with the lemon and orange peels and the vanilla seeds (to taste). Put in another pan the egg yolks and the starch (corn or rice starch) and with a soft whip work them into a creamy mixture. When the milk rises to a boil, turn the heat off and add it a little at a time to the starch and egg mixture. Transfer the new mixture back on to the heat and keep on stirring until it thickens.

Pour the cream into a glass or ceramic bowl and allow to cool.

At this point you can prepare the filling by mixing the ricotta cheese with the sugar and then by adding 200 g of custard and the vanilla and the grated orange and lemon peel. 

Take the dough out of the fridge and roll it out to a thickness of about 5 mm. Create a disc of about 35 cm in diameter that you can then place in a tin measuring 24 cm in diameter and 3 cm thick, lining the bottom and sides. Fill the shell with a generous amount of tangerine preserve and top that with the ricotta and cream mixture until flush with the top edge of the tin. Cover the top with finely crushed amaretti biscuits.

Bake at 160-165°C per 25 minutes.

Once cooled, dust with icing sugar and decorate with a few dollops of tangerine preserve.

We suggest you match this dessert with a glass of Trentino DOC Moscato Giallo

Did you know?

Cheesecake is an ancient dessert. It seems that its first appearance dates back to Ancient Greece, where the athletes of the Olympics loved to boost their energy with a cake made of sheep’s milk cheese and honey.

Today we have a thousand versions of this cake according to the products used for the filling, that can be poured in cold or hot. We are familiar mostly with its summer version, but by using the season’s ingredients it can even be enjoyed in winter with the typical flavours and aromas of Christmas.

The choice of ricotta is very important if you want this cake to be really good, because it needs to be of the right consistency and creaminess. Recently the Caseificio of Primiero dairy has been making a very creamy and delicate ricotta that is ideal for this recipe.

The use of the local ricotta in place of the traditional cream cheese makes this cake even tastier, as well as lighter and with fewer calories. Ricotta, in fact, is actually not exactly a ‘cheese’ because it is made from the milk whey that is left over after making other cheeses.

Recipe created and made by:
Davide Lucian - Pasticceria Lucian, Mezzano (Primiero)

Do you want to discover the magic of Trentino winter? Enjoy

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