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.



You may also like ...

27 results
 bro brusà

Brot Frit (Fired Broth) and Porcini Mushrooms

Trentingrana and Fresh Goat Mousse Cones

 Gnocchetti con formaggio

Polenta gnocchi with mountain cheese fondue

Apple Strudel with a spumante TrentoDOC sauce

Zambana Asparagus, Nuts and Vezzena Salad

The Trentino Hamburger

 Ristorante Miola

Garganelli pasta with sausage and blue cheese

Elderflower Parfait with Honey Skewers

Zelten Trentino

Tosella Cheese Pralines

Potato Tallari willed with Casolet cheese

Cream of Golden Apples and Flowers

 Mezzelune patate e formaggio

Potato half moons and 50/50 cheese with black truffle

Fresh Goat Cheese wrapped in Carne Salada (cured beef)

Smoking hot Val di Sole Polenta with Casolèt and Mortandela

Canederli with “Nostrano” Cheese

 bro brusà

Brot Frit (Fired Broth) and Porcini Mushrooms

Read more ...

Trentingrana and Fresh Goat Mousse Cones

Read more ...
 Gnocchetti con formaggio

Polenta gnocchi with mountain cheese fondue

Read more ...

Apple Strudel with a spumante TrentoDOC sauce

Read more ...

Zambana Asparagus, Nuts and Vezzena Salad

Read more ...

The Trentino Hamburger

Read more ...
 Ristorante Miola

Garganelli pasta with sausage and blue cheese

Read more ...

Elderflower Parfait with Honey Skewers

Read more ...

Zelten Trentino

Read more ...

Tosella Cheese Pralines

Read more ...

Potato Tallari willed with Casolet cheese

Read more ...

Cream of Golden Apples and Flowers

Read more ...
 Mezzelune patate e formaggio

Potato half moons and 50/50 cheese with black truffle

Read more ...

Fresh Goat Cheese wrapped in Carne Salada (cured beef)

Read more ...

Smoking hot Val di Sole Polenta with Casolèt and Mortandela

Read more ...

Canederli with “Nostrano” Cheese

Read more ...

Regions

0 results

Regions

0 results

Regions

0 results

Regions

0 results

Regions