STRACCIATELLA CHEESECAKE 🌹
Stracciatella Cheesecake dessert is inspired by the famous Italian gelato but adapted into a creamy cheesecake form with fine chocolate shards mixed into the filling, creating a speckled look and a balance of sweet and bitter flavors ✨️🇮🇹
RECIPE - Serves 8
Ingredients 🛒
Base:
250g/8.8oz Devon Double Choc Chip Cookies, crushed
100g/3.5oz Butter, Melted
Stracciatella Cheesecake:
500g/1.1lb Ricotta
250g/8.8oz Fresh Cream/Whipping Cream, whipped
75g/2.6oz Dark Chocolate, finely chopped
75g/2.6oz Icing Sugar/Powdered Sugar
1 Tsp Honey
1 Tsp Vanilla Essence
2 Tsp Gelatin Powder + 1/4 cup water
Topping:
Piped Whipped Cream
Dark Chocolate shavings
Fresh Raspberries
Method:
Base -
Line the base of a 23cm springform pan with parchment paper.
Mix crushed biscuits with melted butter and press down onto the base of the pan. Refrigerate 30 minutes to set.
Cheesecake -
In a small bowl, sprinkle the gelatin over the water. Leave for a few minutes for the gelatin to absorb the water then microwave a few seconds until dissolved. Leave to cool before adding to the filling.
In a large bowl, whisk the ricotta and icing sugar till creamy.
Add the vanilla essence and honey and whisk just until combined.
Fold in the whipped cream, chopped dark chocolate followed by the gelatin.
Pour the filling over the biscuit base, smooth the top and refrigerate for at least 5 hours. Remove from fridge and decorate as desired.
Enjoy! 😊