Cooking with Balsamic Vinegar

Warm Italian cheesecake with Greek yoghurt, cherries and Balsamic Vinegar

Ingredients:

For the dough:

250 g of sugar

300 g of butter

450 g flour “00” type

4 egg yolks

1 orange

 

For the cream:

400 g of spreadable cheese (like ricotta)

150 g of Greek style yoghurt

5 eggs

250 g of sugar

2 grated lemons

150 g of Balsamic Cherry compote Leonardi

2 apples

Balsamic Vinegar of Modena 7 medals Leonardi (Or Leonardi Natural Balsamic Glaze)

 

Preparation:

Leave the butter at room temperature to make it soft enough to be mixed with the other ingredients. Mix the flour and the sugar and make a hole in the centre. Pour the butter, the eggs, the orange peel and a pinch of salt in the middle.

Mix manually until the mixture is homogeneous. Wrap the mixture in a plastic film and leave on rest in the refrigerator for at least 1 hour.

Spread the dough with a rolling pin and put it in a cake mould previously buttered.

Blend the eggs, the sugar and the lemon peel with a whip. In the mixer put the cheese and the yoghurt. Then mix all the ingredients together.

Mix the cherry compote with a bit of Balsamic Vinegar and add this mixture over the dough. Then pour over the cheese mixture and complete with slices of apples.

Bake for 45-50 minutes at 180 degrees.

Before serving, brush the cheesecake with a syrup made of water and sugar heated on fire to make it shine. You may garnish with a few drops of Natural Balsamic glaze.

 

Recipe from Chef Simone Magnanini

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