Italian cheesecake





This delicious cheesecake is not the classic American cheesecake: the recipe has been modified in order to obtain a light yet irresistible cake with Italian ingredients. The topping I use is jam, it's the perfect contrast with the lemony tartness of the cake. 

This is my version:

INGREDIENTS

for the cake base:
  • 2 cups FLOUR
  • 1 EGG
  • 1cup MILK
  • 1 tsp BAKING POWDER
  • 1 tbsp SUGAR
for the filling:
  • 4 EGGS (separate yolks from whites)
  • 3/4 cups SUGAR
  • 1 tbsp FLOUR
  • juice of 1-1/2 LEMONS
  • 3/4 cups CREAM CHEESE
  • 2 cups MASCARPONE CHEESE
for the topping:
  • BLUEBERRY JAM (or any good quality jam that you like)
  1. Pre-heat your oven at 350 degrees.
  2. Grease with butter and flour a round cake pan.
  3. Mix all the ingredients for the base of the cake with a mixer (or by hand) until well combined. Add the batter to the bottom of the cake pan.
  4. For the filling, whip the yolks with the sugar until pale and fluffy. Add the flour, the lemon juice and the two cheese already softened. In another bowl whip the egg whites and gently fold them to the batter, making sure they don't lose their consistency.
  5. Pour the batter in the cake pan, on top of the base.
  6. Bake for 40 minutes in the oven, already pre-heated at 350 degrees.
  7. Let it cool down, then add a layer of jam on top.

I hope you like this non-classic cheesecake. Please let me know if you ever try to make it!

xoxo,





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