May
Who Said Cheese cake? Let’s put on a big smile and dive into this delicious recipe. Today, we’ll be making a delightful Ciocco Cheese cake, a dessert that will capture the hearts of all chocolate lovers!
Ingredients
Base:
- 210g chocolate-covered cookies
- 90g butter
- 25g raw cane sugar
- A pinch of salt
Filling:
- 250g mascarpone
- 200g cow ricotta
- 200g cream cheese
- 1 cup of coffee
- 1 vanilla pod
- 125g granulated sugar
- 3 eggs
Decorative Crumble:
- 75g all-purpose flour
- 60g granulated sugar
- 60g raw cane sugar
- 80g butter
- 80g shelled, untoasted hazelnuts
Procedure
Preheat the oven to 155°C.
For the base: Start by grinding the cookies in a mixer and incorporate the melted butter and cane sugar. Line the bottom of a 20 cm square or round cake pan with parchment paper. Spread the crumb mixture into the pan and compact it on the bottom with the back of a spoon. Refrigerate the base for 20 minutes.
The filling: In a bowl, mix mascarpone with ricotta, cream cheese, and granulated sugar. Add the eggs, coffee, and seeds extracted from the vanilla pod, stirring to combine well. Pour the cream over the cookie base, level with the back of a spoon, and bake in the oven for 25 minutes.
The crumble: In a bowl, combine the flour with the cold butter cut into small pieces using your fingertips. Add the cane sugar, granulated sugar, and coarsely chopped hazelnuts, mixing until you get a crumbly mixture
Remove the cheesecake from the oven and spread the crumble mixture on top. Return the pan to a fan oven at 170°C and bake for another 15-20 minutes. Let it cool and refrigerate the cheesecake for a few hours. Before serving, grill it for a few minutes.
Tip
If you have leftover chocolate from Easter eggs, you can use it instead of the crumble for decoration.
For the ganache:
- 200g chocolate (Easter eggs)
- 100ml fresh cream
Coarsely chop the chocolate and place it in a bowl. Heat the cream in a saucepan without boiling it. When hot, pour it over the chocolate, let it sit for a minute, then stir with a spatula until smooth. Once cooled, pour the ganache over the cheesecake and refrigerate for at least two hours. Add fresh berries and some nuts for decoration.
Wine Pairing
