Soft macaroon cheesecake from Mombaruzzo

La cheesecake è un dolce internazionale che negli anni ha conquistato tutti. In questa versione proponiamo una ricetta che rende omaggio al Piemonte, grazie all’uso degli soft macaroons from Mombaruzzo. Their intense almond flavour and tender texture marry perfectly with the cream cheese, providing an elegant and refined dessert, ideal for a special dinner or as an alternative birthday cake.

Ingredients (22-24 cm mould)

For the base:

• 200 g soft macaroons from Mombaruzzo
• 80 g dry biscuits (digestive type)
• 100 g melted butter

For the cream:

• 500 g cream cheese spread (Philadelphia type)
• 250 g sieved cow's ricotta cheese
• 150 g sugar
• 3 eggs
• 1 tablespoon flour 00
• grated rind of 1 untreated lemon
• 1 teaspoon vanilla extract

To decorate:

• whole or crumbled soft macaroons from Mombaruzzo
• icing sugar to taste.
• (optional) chocolate or caramel sauce

Procedure

1. Prepare the baseFinely chop the soft macaroons and dry biscuits, mix them with the melted butter and compact the mixture on the bottom of a hinged cake tin lined with baking paper. Level well with the back of a spoon and leave to chill in the fridge for 30 minutes.
2. Prepare the creamIn a bowl, knead the cream cheese with the ricotta and sugar until smooth. Add eggs one at a time, flour, lemon zest and vanilla, mixing well.
3. Bake the cheesecake: versa la crema sulla base di biscotti e cuoci in forno statico a 160°C per circa 50-55 minuti. La superficie deve risultare leggermente dorata, mentre l’interno rimane morbido. Lascia raffreddare completamente nello stampo, poi poni in frigorifero per almeno 4 ore (meglio una notte intera).
4. DecorateBefore serving, garnish with whole or crumbled soft macaroons and, if desired, a drizzle of chocolate sauce or caramel.

 Il risultato è una cheesecake cremosa e vellutata, con un tocco piemontese unico dato dagli amaretti morbidi di Mombaruzzo.