Trentino Cheescake

Trentino Cheescake

Receipt offered by the Trentino Wine and Flavours Route 

Make the biscuits for the cheesecake base by mixing together 200g of Storo polenta flour, 100g of white flour, 1 sachet of yeast, 60g of sugar, 90g of butter and 1 beaten egg.
Shape the biscuits so that they are 4-5mm thick and bake them in a preheated oven at 180 degrees for 15 minutes.

Once cooked, crush the biscuits, combine them with 100g of melted butter and spread this mixture into the base of a cake tin. Let everything rest for 10 minutes in the refrigerator. Mix together 300g of fresh ricotta cheese with 300g of fresh whipped cream and then stir in 6 tablespoons of sugar to create the cheesecake mixture.

Pour the mixture over the biscuit base and let it rest in the fridge for a couple of hours more. Before serving, garnish with berries or a fresh berry jam and a tablespoon of Trentino honey.

 


The dish goes well with a glass of Trentodoc Demisec.



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