Desserts > Cake > Italian > Pandoro

Pandoro and Ricotta Cheesecake Recipe

Ingredients with Measurements:
- 1 Pandoro cake (750g)
- 500g ricotta cheese
- 200g cream cheese
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup butter, melted
- 1/4 cup powdered sugar
- 1/4 cup sliced almonds

Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C).
2. Grease the springform pan with butter and set aside.
3. Cut the Pandoro cake into small cubes and set aside.
4. In a mixing bowl, beat the ricotta cheese, cream cheese, and sugar until smooth.
5. Add the eggs, one at a time, and mix well after each addition.
6. Add the vanilla extract, flour, and heavy cream, and mix until well combined.
7. Fold in the Pandoro cake cubes into the cheesecake mixture.
8. Pour the mixture into the prepared springform pan and smooth the top with a spatula.
9. Bake for 45-50 minutes or until the cheesecake is set and golden brown.
10. Remove from the oven and let it cool for 10 minutes.
11. In a small bowl, mix the melted butter and powdered sugar until well combined.
12. Brush the butter mixture over the top of the cheesecake and sprinkle with sliced almonds.
13. Let the cheesecake cool completely before serving.


Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
8-10 servings

Nutritional information:
Calories per serving: 450
Total fat: 24g
Saturated fat: 13g
Cholesterol: 135mg
Sodium: 250mg
Total carbohydrates: 49g
Dietary fiber: 1g
Sugars: 36g
Protein: 11g

Substitutions for ingredients:
- Mascarpone cheese can be used instead of cream cheese.
- Almond extract can be used instead of vanilla extract.
- Sliced pistachios can be used instead of sliced almonds.

Variations:
- Add 1/2 cup of chocolate chips to the cheesecake mixture for a chocolate twist.
- Top the cheesecake with fresh berries or fruit compote for a fruity flavor.

Tips and tricks:
- Make sure the cheesecake is completely cooled before adding the butter mixture to prevent it from melting.
- Use a sharp knife to cut the Pandoro cake into small cubes.
- Serve the cheesecake with a dollop of whipped cream for added sweetness.

Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Preheat the oven to 350°F (180°C).
- Place the cheesecake in the oven and bake for 10-15 minutes or until heated through.

Presentation ideas:
- Dust the cheesecake with powdered sugar before serving.
- Serve the cheesecake with a side of fresh berries or fruit compote.

Garnishes:
- Sliced almonds or pistachios
- Fresh berries or fruit compote
- Whipped cream

Pairings:
- Coffee or tea
- Sparkling wine or champagne

Suggested side dishes:
- Fresh fruit salad
- Mixed green salad with balsamic vinaigrette

Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked. Reduce the cooking time or lower the oven temperature next time.

Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before and after handling food.

Food history:
- Pandoro is a traditional Italian sweet bread that originated in Verona, Italy.
- Ricotta cheese is a staple in Italian cuisine and is commonly used in desserts.

Flavor profiles:
- Sweet, creamy, and nutty.

Serving suggestions:
- Serve the Pandoro and Ricotta Cheesecake as a dessert after a hearty Italian meal.

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Region: Italian

Taste: Rich, Creamy, Sweet, Vanilla, Nutty