MieleAceto Cheesecake
Ingredients: (serves 8) 500 g. of ricotta cheese - 250 g. Philadelphia cheese (or similar) – 250 g Cream – 1 lemon (juice and zest) - 3 eggs – 200 ml milk –
1 tablespoon of flour (about 30 g) – 20 g gelatin sheets – 1 teaspoon vanilla extract – 200 g of sugar – Digestive biscuits – little molds aluminum (one per portion) – Cherries with Mieleaceto® – Blueberries with Mieleaceto® - Mieleaceto®.
Soak the gelatin sheets with some water to soften them.
Prepare a custard with three egg yolks, beat well with sugar, then add the flour and stir carefully (beware of lumps!), then add the milk, the vanilla extract, and mix well. Stir while cooking on a low temperature. It should not become too firm.
Add the well-drained gelatin sheets to the hot custard, stirring carefully so it melts without leaving residue. Leave to cool and stir every now and then.
In a bowl, add the ricotta cheese, Philadelphia cheese, one lemon rind and its filtered juice. Stir with a whisk (or electric beaters) until you get a creamy and smooth. Add the custard, now lukewarm, and mix well.
Whisk the egg whites to stiff peaks and then, with the same whisk, the cream. Add and gently stir one then the other into the cheeses and custard mix. Stir from the bottom upwards, being careful to not lose the texture. Pour the mixture into the little molds, slightly greased with sweet almond oil, and keep in the fridge for at least 4-6 hours to firm up.
To serve, take the Digestive biscuits, dampen with a tbs of Mieleaceto® with a little water, place on top of the molds, loosen the edges with a knife, and turn upside down onto a dish. Garnish with some Cherry in Mieleaceto ™ and preservation fluid, or with a spoonful of Blueberries in Mieleaceto® and their liquid, or just Mieleaceto ™.
NOTE – 1) If you or your guest are allergic or intolerant to almond, don't use sweet almond oil to moisten the molds!! Simply use water.
2) If you wish, you can replace the Digestive biscuits with discs of excellent Pan of Spain.
3) If you prefer to prepare a classic Cheesecake, you can just prepare the "shell" of biscuits (Digestive cookies 250 g– 120 g melted butter on a low temperature – sweet smelling cinnamon), pressing well down on the bottom and walls of a cake tin with opening circle. Place in the fridge at least half hour until solid. Fill the shell with the mixture and refrigerate.
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