Panettone Cheesecake
A very suitable recipe for this period since you will definitely find yourself with a lot of panettone at home and don’t know what to do with it 😊 well here’s a very simple idea to prepare a cheesecake using panettone as the base and the classic cheesecake filling! And since it didn’t seem indulgent enough, I decided to complete the work with a blackberry mixture that you can easily replace with your favorite fruit!
If you have leftovers of panettone/pandoro, try these recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients for the panettone cheesecake:
6/7 inch mold
- 14 oz panettone
- 2 oz egg whites
- 7 tbsp butter
- 2 cups ricotta
- 3 tbsp vegetable oil
- lemon zest
- orange zest
- cup sugar
- 2 eggs
- 1 tbsp cornstarch
- 7 oz blackberries
- Half lemon
- 2 tbsp sugar
Steps
The preparation of the panettone cheesecake is very simple, watch the video HERE.
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Base preparation:
Mix the chopped panettone with the melted butter, add the egg whites and mix well. Place the obtained mixture in the mold lined with parchment paper and compact well.
Cover the edge of the mold as well.
Cream preparation:
First, we need to separate the yolks from the egg whites. Divide the sugar equally and then whisk the egg whites.
Beat the yolks. Add the oil, grated lemon and orange zest, a little vanilla, and mix.
Add the ricotta, cornstarch, then gently incorporate the whipped egg whites. Place the obtained mixture over the base.
Bake at 350°F for about 40/50 minutes
For the topping:
In a saucepan, put the blackberries, sugar, squeezed lemon juice, and cook for about 10 minutes, stirring occasionally. Once the cheesecake is cooked and cooled, cover it with the obtained blackberry mixture!
Enjoy your meal!
