I’m not able to make too many dishes from the Amaro’s cookbook without visiting few special shops but the cheesecake I made from his recipe is one of the easiest I baked and most delicate I ever ate.
I decided to use crunchy cake base and fruit sauce although the Chef suggests serving the cheesecake with powder from liofilizied raspberries.*
*ups just ran out of it J
Ingredients ( I used ½ portion and 8 inch/20 cm cake pan)
35 oz (1000 g) three times minced cottage cheese
16 oz (450 g) sugar
3,5 oz (100 g) melted butter
1,5 oz (40 g) wheat flour
8 eggs + 4 egg whites
3,5 oz (100 g) cranberries ( or slightly defrosted raspberries)
3,5 oz (100 g) oatmeal cookies
2 tbsp melted butter
10 oz (300 g) raspberries
2 tbsp powder sugar
2 tbsp water
1 tbsp thick balsamic vinegar (or few drops of lemon juice)
In a lined cake pan place crushed biscuits firstly mixed with melted butter.
Beat egg whites until stiff, add sugar, beat until smooth. In another bowl mix eggs with cheese. Add melted butter, flour and mix again. Combine both mixtures, spoon the batter into a cake pan. Put fruit on top. Bake for about 2 hours at 340 F/170 oC. Leave the cake in an oven with the slightly open door to cool down.
Serve with fruit sauce: in a pot boil fruit with sugar, water and balsamic vinegar (lemon juice to taste) until soft. Sieve to get a smooth sauce.
Attention: the cake is extremely delicate so take it out very carefully after completely cooled.