Crazily Good Christmassy Creamy Cassata Cheesecake
Crazily Good Christmassy Creamy Cassata Cheesecake
Mark says: “This is one of my go to recipes when I have people round for dinner, it serves 10 to 12 people, so it is ideal when you have a large gathering and it looks great when you bring it out. Tastes amazing and is a real crowd pleaser, especially at Christmas!”
INGREDIENTS:
- 140g soft Amaretti Biscuits
- 40g Digestive Biscuits
- 60g melted Unsalted Butter plus extra for greasing
- 250g Ricotta
- 250g Mascarpone
- Three large Egg yolks
- Seeds from one split Vanilla Pod
- 80g Caster Sugar
- Three tbsp clear Honey, plus extra to drizzle
- Six Gelatine Sheets
- Six tbsp Golden Rum
- 425ml Double Cream
- 75g Candied Fruit & Citrus Peel, chopped
- 150g red Glacé Cherries & Angelica, roughly chopped
- 75g nibbled Unsalted Pistachios, roughly chopped
METHOD:
- Preheat the oven to 180 degrees, 160 fan, and grease and line a 20cm cake tin.
- Crush the Biscuits in a food processor then mix with the melted Butter. Spoon into the tin then
press down in an even layer using the back of a metal spoon, bake for five minutes, then remove from the oven to cool completely. - Using a free standing or hand mixer, beat the Ricotta, Mascarpone, Egg yolks, Vanilla seeds, Sugar and Honey for two minutes until smooth and fluffy.
- Soak the Gelatine Sheets in a small bowl of cold water for five minutes. Meanwhile, heat the Rum in a small pan until almost boiling, then remove from the heat.
- Squeeze any excess water from the Gelatine, add to the warm rum, stirring until dissolved, then strain through a sieve into the cheesecake mixture, mix well.
- In a separate bowl, beat the cream to soft peaks, then fold through the cheesecake mix, leave to stand in a cool place for 25 minutes.
- Fold through most of the Fruit, Peel, Cherries, Angelica and Pistachios, then spoon into the cake tin, smooth the top, then scatter over the remaining fruit and nuts.
- Cover loosely with foil and chill for three hours or overnight, remove from the tin and serve with extra honey drizzled over the top.
For More Recipes Visit: www.Amouthfulofmark.com
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