The history of cheesecake appears to be rooted in ancient Greece, and from there this cake has taken a myriad of different forms. It's very popular in Britain, where it is most common in the uncooked version. The cheesecake we present today is rather rare, and involves ricotta cheese: it is therefore an Italian interpretation of the cake. If the ricotta is the base ingredient in the Italian cheesecake, in France it is prepared with Neufchatel, in Greece with Mizithra, in Iceland Skyr, and so on. The famous New York cheesecake is, of course, from the United States.
Fiaschetto tomato puree
Dried tomato pesto, with Apulian almonds
Multigrain Apulian Bread "Frisa"
Selection of organic wines from Salento
Italian millefiori honey
“I Pelati” hand made peeled long tomatoes au naturel
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Crush the biscuits and mix them with the melted butter. Press the mixture onto the bottom of a cake tin. Refrigerate. Beat the eggs with the sugar. Add the flour and beat again. Then add the vanilla, ricotta and mascarpone. Mix well with a whisk. Finally add the whipped cream and beat again. Take the baking tin and pour the mixture over the biscuit base. Bake for 1 hour at 180°C. Meanwhile, make a light syrup in a saucepan by heating the berries with two or three tablespoons of sugar. Once the cake is based, pour the berry syrup over the surface.