Christmas is coming and so the new year. I want to dedicate this scrumptious dessert to those who have supported my culinary adventures during the 2018! This cake is for you, for all of your support and passion for the authentic Italian food.
I’ve realized this dark chocolate strawberry Italian cheesecake by using some of my favorite products: flour type 00 Mulino Caputo, ricotta and mascarpone Di Stefano Cheese and strawberries in syrup Fabbri.
A huge thanks to:
Bertozzi America
Camp’oro Pasta
Colavita
Di Stefano Cheese
Fabbri 1905
Mulino Caputo
Mutti Pomodoro
Merry Christmas and Happy New Year from A Queen In The Kitchen!!!
Photo Credits: Ale Gambini-A Queen In The Kitchen
INGREDIENTS
For the pastry shell:
2 cups flour type 00
1 cup + 3 tbsp powdered sugar
2/3 cup unsalted butter
2 eggs
2 tsp vanilla baking powder
one pinch of salt
For the filling:
7 oz ricotta cheese
16 oz mascarpone cheese
6 tbsp granulated sugar
1 tsp vanilla extract
1 egg
1/2 cup dark chocolate chunks
strawberries (I’ve used jarred strawberries in syrup)
Rosemary sprigs, berries, gold leaf and powdered sugar to garnish
DIRECTIONS
Prepare the shell by working all the ingredients by hand until a soft dough form.
Grease a 9 inch springform cake pan.
Roll the dough between two layers of parchment paper then carefully place the dough into the pan, covering bottom and sides. Pinch with a fork the dough. Place it in the fridge.
Meanwhile prepare the filling by mixing ricotta and mascarpone until blended. Add the sugar and continue to mix. Add vanilla extract and the egg. Mix thoroughly until a silky cream form.
Remove the cake pan from the fridge, spread half of the cream over the bottom of the pastry shell. Garnish with strawberries and chocolate chunks. Cover with the remaining cream and sprinkle with more chocolate chunks.
Bake in a preheated oven at 350F degrees for 45 minutes.
Allow to cool and set in its pan on a wire rack.
Garnish with rosemary sprigs, berries, gold leaf and dust with powdered sugar.
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