A former Italian-American colleague gave me a recipe for an amazing cheesecake: an absolutely must-try. I slightly modified its filling to adapt it to Italian tastes. Yummy!
Italo-American Cheesecake
- Preparation time: 90 minutes +4 hours in the fridge
- Ingredients for cake of 8 21⁄32 inch in diameter
- Difficulty: Average difficulty recipe
- Ingredients
- For the dough:
- 50 gr or 2 oz of shelled walnuts
- 175 gr or 6 oz of cookies
- 60 gr or 2 1/2 oz of butter
- 1 tablespoon of muscovado sugar
- 1 teaspoon of honey
- For the stuffing:
- 200 gr or 7 oz of Philadelphia cream cheese
- 110 gr or 4 oz of robiola cheese
- 110 gr or 4 oz of yogurt
- 2 eggs
- 2 tablespoons of flour
- 110 gr or 4 oz of sugar
- 110 gr or 4 oz of cream
- 1 grated lemon peel
- 1 teaspoon of vanilla extract
- For the blueberry sauce:
- 1 basket of blueberries
- Zest of 1 lemon
- 40 gr or 1 1/2 oz of sugar
- 40 gr or 1 1/2 oz of water
- Instructions
- In a saucepan melt the butter with a very low flame.
- In a food processor, chop the nuts and cookies. Add the melted butter, sugar, and honey. Pour this mixture into a buttered 8 21⁄32inch cake tin. Level the dough well on the bottom and edges making it thin and compact. Set to rest in the refrigerator for at least thirty minutes.
- Sift the Philadelphia cream cheese and the robiola cheese. Combine the sifted flour, yogurt, sugar, and cream.
- Add one egg at a time, constantly stirring. Finally, flavor with vanilla extract and lemon peel.
- Place the pan with the biscuit base in a preheated oven at 325°F and cook for about fifteen minutes.
Remove from the oven, pour the cheese mixture into the cake tin and return it to the oven. - Cook at 325° F for forty-five minutes. The cake is ready when it is still flickering a bit.
- Allow it to cool in the oven with the door open. During this phase, with a knife, remove the biscuit edges from the sides of the cake pan otherwise the cake will crack in the middle.
- Once the cake is cool, place it in the fridge for at least four hours.
- Before serving, prepare the warm blueberry sauce. Pour the ingredients into a saucepan and place it on the heat until it boils. Cook for a few minutes. Serve the cold cake with the warm blueberry sauce.
Tips to ensure the success of the dish:
- The chopped walnuts in the biscuit mixture are the secret of this dish.
- I recommend detaching the edges of the biscuit with a knife once it is cooling to avoid the biscuit from cracking on the edges and the cream cracking in the middle.
My sister Mirta and myself in Ellis Island
