/ Our magazine / Cheesecake, a delight to enjoy in endless variations.
/ Our magazine / Cheesecake, a delight to enjoy in endless variations.
The cheese cake is a bit of a guilty pleasure for all cheese lovers formaggi. In fact, there are various types and they are all truly delicious: sweet or savory, with fresh cheeses or aged cheeses, they are always great and worth trying! Let's discover some new ideas for making savory or sweet cakes, ideal as a tasty appetizer or as a main dish. Puff pastry at hand, and let’s get started!
For your cheese cake, you can't miss the version with fresh dairy products. They are always present in the fridge and are perfect for preparing a variety of dishes, especially cakes. The savory pie with ham and mozzarella, for instance, is a must that everyone should try at least once in a lifetime. Simple and delicious, you can never have enough!
The ingredients you need are few but simple: just a roll of puff pastry, 150g of cooked ham, 120g of mozzarella, half a leek, and a bit of oil.
Sauté the leek in a non-stick pan with a drizzle of oil until it becomes soft, then season with salt to taste. Roll out the puff pastry on a sheet of parchment paper and prick the bottom with a fork. Spread a layer of leek, the cooked ham, and diced mozzarella. Create a roll, then pinch the ends closed and brush the surface with a bit of oil. Preheat the oven to 180°C, then bake and cook for about 30 minutes, until the surface is golden. At this point, take it out of the oven and let it cool slightly. Ready!
This cake is delicious even cold and is perfect as a packed lunch or as a snack for a tasty aperitif.
And if you're not a fan of cold cuts, try replacing the ham with smoked salmon and mozzarella with scamorza. You'll be surprised!
A version of the cheese pie that is a bit drier, but still very good and entirely Italian, comes directly from the Marche region, where this recipe is primarily prepared during Easter. Soft and tall, this recipe features aged cheeses, particularly pecorino and parmesan.
For this pie, also known as crescia, you will need: half a kg of flour 0, three eggs, 120g of parmesan, 130g of pecorino, a 25g cube of fresh yeast, a glass of whole milk (200ml), 250g of fresh cheese like Asiago, 200ml of EVO oil, and salt to taste.
In a bowl, dissolve the fresh yeast with warm milk. Place the flour on a work surface, then create a hole in the center and add the oil, salt, eggs, grated cheeses, and dissolved yeast. Start kneading vigorously and continue for about twenty minutes, then place in a large bowl and cover with a cotton cloth. Let rise for about two hours. The dough should be elastic, but not "bursting" (if pulling the dough reveals a "spider web" effect and you find it difficult to work with, then you let it rise too long). Once the dough has risen, add the diced Asiago, then place in a previously greased mold with a diameter of about 22cm and a height of 15cm. Cover and let rise for another hour. Bake in a static oven at 180°C for three-quarters of an hour, until the pie is golden. Let cool, cut into slices, and serve.
This cheese pie is ideal for accompanying cold cuts during lunch. A must-try!
The goat cheese pie is special, but really delicious. Goat cheeses are in fact very delicate and fresh, which is why they are perfect for enjoying something original and different from the usual. The goat cheese pie pairs well with vegetables and you will need 200g of diced zucchini, 150g of goat cheese, one shallot, two tablespoons of parmesan, three eggs, a roll of puff pastry, salt, pepper, and oil to taste.
Take a pan, pour in the oil, and sauté the shallot sliced thinly. When it becomes soft, add the zucchini and cook for about ten minutes, finally adjusting with salt and pepper. Turn off the heat and let cool. In a bowl, beat the eggs with salt and pepper and add your diced fresh goat cheese, then incorporate the zucchini. Meanwhile, roll out the puff pastry on the parchment paper and prick the base. Fold the edges over themselves and bake at 180°C for about forty minutes. And here’s a delightful and truly delicate cheese pie, perfect served with a nice plate of vegetables.
Everyone knows that gorgonzola is something you either love or hate. Yet, we simply couldn’t miss proposing a pie with this cheese. With its aroma, it is ideal for truly succulent and special preparations. Let's see how to make a delicious French quiche with gorgonzola. You will need 200g of flour 00, 180g of butter, half a coffee cup of cold water, 200g of creamy gorgonzola or a similar blue cheese, three eggs, a spring onion, 100g of nuts, 200ml of liquid cream, and 50ml of whole milk.
Melt the butter, then mix it with the flour and cold water, and knead for ten minutes. Place the dough in the fridge wrapped in plastic wrap and let it rest for an hour, then take it out of the fridge and roll it out. Grease a pie dish and line it with parchment paper, then place the dough. Add gorgonzola in pieces. In another bowl, beat the eggs with cream and milk and season with salt and pepper. Slice the spring onion and sauté it in a pan with a drizzle of oil. Let it cool and add the spring onion to the egg and cream mixture, then mix and pour into the pie dish with gorgonzola and shortcrust pastry. Decorate with the nuts and brush the edges with a bit of milk, then bake at 180°C for about 50 minutes, then take it out and let it cool slightly.
Here’s a delicious pie. The quiche is perfect as a main dish or cut into slices to serve as an appetizer or aperitif. You have to try it, you will be amazed.
The cheesecake is one of the best yogurt cakes around. Quick to make and super fresh, it is a delicate dessert ideal for concluding summer lunches or for delighting breakfast lovers. For this very easy cake, you will need: 280g of digestive biscuits, 30g of icing sugar, 170g of butter, 700g of plain yogurt, 20g of gelatin sheets, 60g of water, 300ml of fresh liquid cream for desserts, and 50g of brown sugar. For garnish, you will need mixed berries, 50g of unsweetened cocoa, 100g of sugar, 125ml of water, and a pinch of salt.
First, grease a 20cm springform pan and line it with parchment paper. Melt the butter in a double boiler, and in the meantime, crumble the biscuits (you can do this manually in a bag or use a mixer). Combine the biscuits with the melted butter and icing sugar, then transfer to the pan and press firmly on the bottom (be careful during this step, as you are working on your cake’s base). Let it set in the fridge for about an hour. Once the base is solid, place the gelatin sheets in a bowl of cold water and let them soften for 15 minutes. Meanwhile, heat the milk (it should not boil), then squeeze out the gelatin and dissolve it in the milk with the heat off, using a whisk. After five minutes, the operation should be complete, so set it aside and prepare the cream.
Pour the cream into a large, high-sided bowl, then add the sugar and whip using electric beaters. When the cream is stiff, add the yogurt, then pour in the milk with the gelatin and combine everything by gently folding from bottom to top. Pour the cream into the cake pan with the base, leveling the surface, and let it set in the fridge for at least five hours. Meanwhile, prepare the ganache: place the cocoa, sugar, and salt in a bowl, then whisk together and cover with cold water, continuing to mix. Transfer to a saucepan over low heat, stirring continuously. Once boiling, cook the mixture for two minutes, then take it off the heat and let it cool. When your cheesecake is ready, simply pour this ganache over the surface and garnish with the red fruits. You will see what a delight!
As you may have guessed, there are dozens of versions of pies you can make. Some have a stronger flavor, others are more delicate, but one thing is certain: to find the one that will steal your heart, you must experiment! Here’s a suggestion: don’t limit yourself to the recipes and ingredients provided, but learn to dare and experiment, following your tastes and the combinations you typically like. You’ll see, some pairings might surprise you!
Additionally, we at Spaghetti&Mandolino can offer you multiple types of cheese, ideal for creating your favorite recipes or to enjoy as an appetizer with a good glass of wine. Take a look at our selection!
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