Prosecco Cheesecake Recipe
Category: Desserts
Servings: 4
Prep Time: 30 minutes
Chill Time: 4 hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pandoro (Italian Christmas cake) | 200g |
| Butter | 55g |
| Cream Cheese | 300g |
| Fresh Cream | 50g |
| Gelatin Sheets | 9g |
| Icing Sugar | 50g |
| Prosecco | 100g |
| Vanilla Bean | 1 |
| Red Currants | 4 sprigs |
Instructions:
-
Prepare the Base:
Start by preparing the base for your cheesecake. Slice the Pandoro into small cubes of 1-2 cm. This will ensure it doesn’t burn while toasting. The goal is to dry it out and toast it to a golden brown without overcooking it.
Transfer the cubes into a mixer and pulse until you have fine crumbs. -
Add Butter:
In a separate bowl, melt the butter and pour it over the crumbs. Mix thoroughly until the crumbs are fully coated with the butter. -
Assemble the Base:
Divide the buttery crumb mixture into 4 individual 7.5 cm diameter and 4.5 cm high molds (or ramekins) placed on a tray lined with parchment paper. For a neat finish, line the circumference of the molds with acetate sheets or parchment paper.
Use the back of a spoon to press the crumbs down firmly. Once compacted, place the molds in the refrigerator to chill for at least 30 minutes. -
Prepare the Cream Filling:
Soak the gelatin sheets in cold water for a few minutes. Once they are soft, drain the gelatin and add it to the warm fresh cream. Stir well with a whisk to ensure there are no lumps. If you see any, briefly heat the mixture to dissolve them. -
Mix the Cheese and Prosecco:
While the cream mixture cools slightly, place the cream cheese in a separate bowl. Whisk it for a few seconds to soften, then add the Prosecco, the seeds scraped from the vanilla bean, and the icing sugar. Stir everything together until smooth and well combined. -
Combine Cream and Cheese Mixtures:
Slowly incorporate the cream mixture into the cream cheese mixture. Stir until completely combined into a smooth, velvety filling. -
Fill the Molds:
Remove the molds with the Pandoro base from the refrigerator and pour the cream filling over the base, smoothing it out evenly. -
Chill the Cheesecakes:
Place the filled molds back into the refrigerator to set for at least 4 hours, or until the cheesecake has fully firmed up. -
Serve and Garnish:
After the cheesecakes have set, carefully remove them from the molds and peel off the acetate or parchment paper.
Garnish each cheesecake with a sprig of fresh red currants for a pop of color and a burst of flavor. -
Enjoy:
Your Prosecco Cheesecake is now ready to serve! The delicate flavor of Prosecco blends beautifully with the smooth cream cheese, creating a refreshing, elegant dessert that’s perfect for any celebration.
This Prosecco cheesecake offers a wonderful balance of light, creamy texture with a subtle, sophisticated flavor from the prosecco and vanilla bean. It’s an impressive yet easy dessert that will surely delight your guests!
