Desserts -Lemon cheesecake (non baked)
The recipe of this kind of cheesecake is supposed to be originally from America, specifically from New York city, but is nowadays appreciated all around the world with and especially in Italy is considered one of the favourite for the Summer. Refreshing and quick to prepare, this lemon cheesecake is not baked, so you don't have to switch on the oven and best of all is so easy that everyone can do it. A cheesecake is usually prepared with a crunchy layer of cookie crumbs and butter, a layer of cheese cream and a topping. Let's start wuth the bottom layer, here are the ingredients: 150 g "digestive" cookies 80 g butter Using a mixer, wotk cookies and butter for a few minutes. That's it! Press the resulting mix in a metal ring (we used a square one 20 cm x 20 cm), leveling it as much as possible especially in the corners, then put it in the fridge to set for at least one hour or in the freezer for at least half an hour. Now the main layer of our cheesecake, here are the ingredients: 350 g cottage cheese (don't use a very cheap one, since usually they are non very soft and creamy: Safeway Select is OK, Homebrand is not) 3,5 dl cream 6 sheets gelatin 3 eggs 100 g sugar 1 lemon 3 table spoon milk Whip the cream until very firm, put the gelatin sheets in a bowl with water, then whisk the three egg yolks with the sugar, adding the cottage cheese a little bit at a time, until you'll have a smooth cream. Squeeze well the gelatin sheets to remove all the water, melt them in a glass with the heated milk stirring until completely dissolved, then add the liquid to the cream whisking well. Now the lemon juice: you have to try for yourself how much lemon juice to add, some lemons are sweeter than other, but keep in mind then the final lemony taste will be diluted once we'll add the whipped cream. Start adding two-three table spoons of lemon juice, and continue until satisfied of the result. Now add the whipped cream, carefully folding it into the cheese cream until smooth and without lumps. Pour the resulting mix onto the cookies layer and put again in the fridge for at least a couple of hours. The topping is where you can exhibit your fantasy, but remember that a tangy fruit compote wuold be perfect. You can just cook for few minutes about 200 grams of fresh (or frozen) raspberries with a couple of tablespoons of sugar, adding some water if you use fresh raspberries. Add a couple sheets of gelatin (remember to soak them in the water and to squeeze them) than let the compote cool down before pouring on top of the cheesecake and let it set in the fridge. As you can see in the picture, you can also use individual silicone molds, and not use the gelatin in the fruit compote, pouring it on top of the cheesecake once serving it. |
 
Antipasti (entrée)The real Italian bruschetta I grew up in Tuscany with bruschetta, and I still have it for breakfast or snack at least 3-4 times a week. The Italian bruschetta seems to be very popular everywhere nowadays, and the word "bruschetta" is often in menus... |
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