This cheesecake is not just a cake, but a journey through the wonderful scents of Calabria! A walk through the delicious citrus groves of this beautiful region, among sun-kissed mandarins and bergamots.
A fresh and sophisticated dessert, perfect to end a Sunday lunch or as a dessert to celebrate special occasions.
Don't let the appearance fool you though! Making this cheesecake is really easy.
Start by checking if you have everything you need in your pantry and read the recipe in the meantime.
Ingredients:
-500 g cow's milk ricotta (you can make half ricotta and half spreadable cheese)
-150 g sugar
-150 g digestive biscuits
-60 g soft butter3 sheets of food gelatine
-Grated rind of 3 mandarins and their juice
- 5 teaspoons of bergamot jam (adjust the dose as desired for a more or less intense flavour)
Method:
For the Calabria flavoured cheesecake recipe, whisk the biscuits with the soft butter. Spread the mixture on the bottom of a hinged mould lined with baking paper (ø 18 cm), press and refrigerate for 20 min.
Meanwhile, soak the 3 gelatine sheets.
Mix the ricotta with the 150 g sugar, the grated rind of the mandarins, their juice and the teaspoons of bergamot jam. Dissolve the squeezed gelatine in 3 tablespoons of warm milk, then add to the ricotta and mix well. Refrigerate for 30 min.
Pour the ricotta mixture into the mould, level the surface well and place in the refrigerator for 2 hours.
You can also use a decorative mould and finish it with velvet effect spray , or alternatively you can serve it with some caramelised mandarin segments, a few mint leaves and some white chocolate drops.