Cheesecake pastiera

Name: Cheesecake pastiera
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 10
Ingredients: Cookies 1 ½ cup; Butter ½ cup; Cooked wheat 1.3 cups; Whole milk 0.3 cup; Butter 1 ½ tbsp; Lemon peel 1; Orange peel 1; Fine salt 1 pinch; Sheep's milk ricotta cheese 1 ¼ cup; Cream cheese 3.5 oz; Whole milk ½ cup; Sugar ½ cup; Candied citron 0.9 oz; Candied orange 0.9 oz; Orange blossom water 2 tbsp; Gelatin in sheets 0.3 oz; Unsweetened cocoa powder to taste

Difficulty: Average
Prep time: 60 min
Cook time: 15 min
Serving: 10 persone
Cost: Average
Note + 5 hours of rest in the fridge

PRESENTATION

The cheesecake pastiera is an original reinterpretation of the classic Easter dessert: the Neapolitan pastiera. This traditional cake from Campania cuisine is a celebration of Mediterranean flavors and aromas, thanks to its rich combination of ingredients like cooked wheat, ricotta, candied fruits, and orange blossoms. But what happens if we take these same flavors and transform them into a different form? Thus, the cheesecake pastiera is born, an innovative and delicious reinterpretation of the classic pastiera. Here you'll find a crunchy cookie base replacing the typical shortcrust pastry, scented with citrus zest. The cheesecake pastiera is a luscious recipe that combines the creaminess of the cheesecake with the characteristic elements of the pastiera. Revitalize your Easter menu with this captivating recipe and also try other appetizing pastiera variations:

Rice pastiera
Pastiera with almonds and custard
Pastiera with hazelnuts and cocoa

INGREDIENTS

for a 20 cm mold: Cookies 1 ½ cup (180 g); Butter ½ cup (115 g)

for the cooked wheat: Cooked wheat 1.3 cups (250 g); Whole milk 0.3 cup (80 g); Butter 1 ½ tbsp (20 g); Lemon peel 1; Orange peel 1; Fine salt 1 pinch

for the cream: Sheep's milk ricotta cheese 1 ¼ cup (300 g); Cream cheese 3.5 oz (100 g); Whole milk ½ cup (125 g); Sugar ½ cup (100 g); Candied citron 0.9 oz (25 g); Candied orange 0.9 oz (25 g); Orange blossom water 2 tbsp (30 g); Gelatin in sheets 0.3 oz (8 g)

for decorating: Unsweetened cocoa powder to taste

Preparation

How to prepare Cheesecake pastiera

To prepare the cheesecake pastiera, start with the base: blend the dry cookies in a mixer 1 until you get a sandy texture. Melt the butter in a saucepan over low heat 2 and let it cool slightly. Then combine the pulverized cookies with the melted butter 3.

Mix to obtain a homogeneous mixture 4. Line a 8-inch springform pan with parchment paper. Pour the cookie mixture here 5 and press with the back of a spoon to distribute it evenly across the entire base of the pan 6. Now place in the refrigerator to set and continue with the preparation.

Pour the precooked wheat into a saucepan together with the milk 7, the butter 8, and the grated zest of orange and lemon 9. Add a pinch of salt and cook for about ten minutes, stirring often.

In the end, the mixture should be creamy and almost dry 10, keep it aside and let it cool while you continue with the preparations. Soak the gelatin sheets in cold water for 10 minutes 11. Then heat the milk 12 until it almost boils.

Remove the saucepan from the heat and add the sugar 13 and the drained and squeezed gelatin 14. Stir immediately to dissolve the gelatin well 15. Let it cool slightly.

Meanwhile, in a bowl, add the ricotta, cream cheese, candied citron 16, and orange 17, scent with orange blossom water 18.

Add the now cold wheat 19 and the milk with sugar and gelatin 20. Blend well with an immersion blender 21.

You will get a slightly grainy mixture 22, transfer it inside the mold 23 and tap it on the work surface to distribute the cream well 24. Then put it back in the fridge for at least 4-5 hours.

Once set and unmolded, place 4 strips of parchment paper about 0.6 inches wide on the cheesecake 25. Dust the surface with unsweetened cocoa 26 27 and then gently lift the strips to remove them.

Now apply another 3 strips in the opposite direction 28 and dust again with cocoa 29 to recreate the typical lattice of the pastiera. The cheesecake pastiera is ready to be enjoyed 30!