MONTH RECIPE NOVEMBER 2017

MONTH RECIPE: Cheesecake alle amarene Toschi

Almond Sable' pastry: 500g flour, 300g butter, 200g icing sugar, 2 eggs, 50g ground almonds, 2g vanilla, 2g yeast, A pinch of salt, For the filling: 600 g Philadelphia cheese, 160 g sugar, 100 g eggs, 40 g egg yolks, 100 g cream, 50 g flour

A pinch of salt Vanilla to taste, To make the almond sable' pastry soften the butter at room temperature, cream with the sugar, then add the eggs a little at a time. Add the salt, vanilla and yeast and mix thoroughly. Add the flour; and mix rapidly. Let the pastry rest in the fridge for at least 30 minutes. For the filling: Beat the cheese thoroughly with a whisk, add the whole eggs and yolks beaten together. Add the sugar, cream, salt, vanilla and then fold in the flour gently. To assemble Line a baking tin with the sablé pastry and scatter Toschi Amarena cherries onto it then cover with the cheese filling. Cook at 170°C for about 25-30 minutes.

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