Soft macaroon cheesecake from Mombaruzzo

Cheesecake is an international dessert that has won everyone over over the years. In this version, we propose a recipe that pays homage to Piedmont, thanks to the use of the 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 cheesecakePour the cream over the biscuit base and bake in a static oven at 160°C for about 50-55 minutes. The surface should be lightly browned, while the inside remains soft. Let cool completely in the mould, then place in the fridge for at least 4 hours (overnight is better).
4. DecorateBefore serving, garnish with whole or crumbled soft macaroons and, if desired, a drizzle of chocolate sauce or caramel.

 The result is a creamy, velvety cheesecake with a unique Piedmontese touch given by the soft macaroons from Mombaruzzo.