LE FILERE MOSCATO D' ASTI 2021 - CANTINA VALLEBELBO

For the biscuit base:
- 1 packaging crumbled biscuit 
- 90 gr. butter

For the cheesecake filling:
- 400 gr. cream cheese
- 400 gr. whipping cream
- 125 gr. white chocolate 
- 50 gr. lemon jelly  (from a ready to make mixture)

For the lemon cream:
- 150 ml of fresh juice
- 1 tablespoon lemon zest
- 30 gr. lemon jelly 
- 80 gr. sugar
- 20 gr. butter

For the lemon cream:

Put the lemon juice and zest in a saucepan, add the sugar and mix well. Place on medium heat and as soon as the mixture boils, take it of the heat. Add the lemon jelly and mix well until it it dissolved. Finally add the butter and let the cream chill.

For the stuffing:

Prepare the cheesecake cream by putting the whipping cream in a saucepan. Put it on low heat to boil. Remove the cream from the heat and immediately add the lemon jelly and white chocolate, while stirring well until the chocolate melts. Let the mixture cool. Finally add the cream cheese and stir with a whisk until all the ingredients are homogenised and you have a fluffy cream.

For the base:

Mix the grated biscuit with the butter and cover with this the bottom of a medium cheesecake form.

Allow to cool slightly and stand at room temperature. Then add the cream and put the cheesecake in the fridge for 30 minutes. Finally add the lemon cream and leave for 2-3 hours in the refrigerator to chill.

Notes on the recipe:
- We can add grated pistachios to the base
- We can flavor the cream with mastic or vanilla
- If the lemons are very sour, you may need more sugar

Eva Monochari

Food Blogger