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Savoury cheesecake with taralli and raspberries

Chef Stefano Riva

Difficulty: easy

Method: 20'

Cooking: 1'

Rest: 60'

Difficulty: easy

Method: 20'

Cooking: 1'

Rest: 60'

Chef Stefano Riva

Difficulty: easy

Method: 20'

Cooking: 1'

Rest: 60'

Difficulty: easy

Method: 20'

Cooking: 1'

Rest: 60'

Method

  1. 01 /

    Soak the gelatine in cold water, squeeze it out, add it to the cream and melt for 1 minute in the microwave.

    Spread the raspberries on a plate and freeze them.

    Crumble the taralli into very fine pieces, save a small part for the decoration.

    Form the cheesecake base with the crumbled taralli, using a pastry cutter.

    Make the cream cheese by mixing the mascarpone with the spreadable cheese, adding, at the end, the cream to which you have previously added the gelatine.

    Salt and place the cream in a pastry bag.

    Cover the taralli base with the cream cheese and chill in the fridge for about 1 hour.

    Remove the cheesecake from the mould, using a flame if necessary, and decorate with the taralli and crumbled frozen raspberries.

    Garnish with a fresh mint leaf and top with Cervia coarse salt flakes.

Breadsticks can be used instead of taralli

The addition of coarse salt flakes lends the recipe an interesting touch.

Ingredients for 4 serves

200 g taralli

150 g mascarpone cheese

150 g spreadable cheese – like a Philadelphia cheese

200 ml fresh cream

20 g of gelatine

200 g raspberries

coarse salt to taste

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