Cheesecake pastiera recipe by of 06-04-2020
The cheesecake pastiera is my proposal this year to prepare an original and innovative pastiera for the Easter period. Fresh, sweet and tasty, this cheesecake has a pleasant contrast of textures and aromas, perfect to satisfy all palates. So if you want to bring traditional flavors to the table, serving them in a different way than usual, this is the recipe for you!
How to make the pastiera cheesecake
First of all, prepare the base: finely chop the biscuits and mix them with the melted butter, then use the mixture to cover the bottom of the mold (previously lined with parchment paper) and level well, compacting with your hands or with the back of a spoon.
Keep the mold in the fridge.
In a bowl, mix the ricotta with the sugar, then add the cooked wheat, the candied fruit, the aroma vial and the cinnamon.
Leave the gelatin to soak in hot water for 5-10 minutes, then squeeze it gently and dissolve it in a couple of tablespoons of hot cream (taken from the total).
Separately, whip the remaining cream, then add both the jelly mixture and the whipped cream to the ricotta and mix well.
Take the mold again, pour the ricotta mixture into it and put it back in the fridge for at least 5 hours.
Once well firm, turn out the cheesecake and decorate with bitter cocoa.
The pastiera cheesecake is ready, you can serve it immediately or keep it in the fridge until ready to serve.