How to Make Stracciatella Cheesecake
Stracciare in Italian means “to shred.” It’s from here that we get the word “stracciatella,” which you will see in pretty much any given gelateria in Italia. If you have ever been fortunate enough to have a cup or cone of stracciatella gelato, you know its main feature are the “shredded” chocolate chunks.
Just in case you don’t have a gelateria nearby, now you can have those same stracciatella flavors at home with this very snackable cheesecake!
Watch Stracciatella Cheesecake video recipe:
No Bake STRACCIATELLA CHEESECAKE – How to Make Stracciatella Cheesecake
Vincenzo’s Top Tip To Make Stracciatella Cheesecake
For the GELATIN
Melt it in hot cream (not boiling). Once dissolved, let it sit for 5 minutes before adding it to the mixture. For best results for the whipped cream, make sure the liquid cream is at room temperature; you don’t want it to be directly from the fridge. Assuring the mixture is at room temp will also work better for the gelatin once it is dissolved and added.
- 250 grams Dry cookies for base ex. Graham crackers
- 100 grams Butter
- 500 grams Ricotta
- 80 grams Powdered sugar
- 1 tsp Honey
- ½ grams Vanilla powder
- 250 ml Fresh liquid cream heavy whipping cream
- 8 grams Gelatin sheets
- grams Dark chocolate
- Crumble the cookies and combine them with the melted butter.
- Transfer the mixture to a baking dish (preferably hinged) lined with parchment paper.
- Compact well using the back of a spoon and then place in the fridge for 30 minutes.
- In a bowl, work the ricotta and the powdered sugar with an electric mixer. Add in the honey and the vanilla powder and mix well.
- Lastly, add in the shaved chocolate, the whipped fresh cream, the gelatin dissolved in a little cream (30ml), and mix delicately.
- Pour the mixture over the cookie base and then place in the fridge for 4 hours.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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